Buttermilk Biscuits

Grate the Butter: Place the flour in a large bowl. Using a box grater, grate the frozen butter directly into the flour. Toss the butter shreds in the flour so they don't clump. Cut the cold shortening into the mixture using a pastry blender or your fingers until it resembles coarse meal.

Add Buttermilk: Make a well in the center and pour in the cold buttermilk. Use a wooden spoon or spatula to gently fold the mixture together just until a sticky shaggy dough forms. Do not overmix.

Lamination (Creating Layers): Turn the dough out onto a lightly floured surface. Gently pat it into a 1-inch thick rectangle. Fold the dough in half over itself. Gently pat it down again. Repeat this folding process 4 to 5 times. This creates the flaky layers.

Cut the Biscuits: Pat the dough to a final thickness of 3/4 inch. Use a 2.5-inch round biscuit cutter to press straight down into the dough. Do not twist the cutter, as twisting seals the edges and prevents rising. Place the biscuits on the baking sheet so their edges are touching (this helps them rise taller).

Bake: Bake for 12 to 15 minutes, until the tops are golden brown. Remove from the oven and immediately brush the tops generously with melted butter. Serve warm.