My biscuits were flat biscuits, rather than gracefully touched biscuits. The flavor was good, but I think my failure to use the correct flours resulted in the failure to properly rise.
1 cup flour
1/2 cup cake flour
2 tsp. baking powder
3/4 tsp. salt
3 Tbsp. sugar
1/4 tsp. salt
3 Tbsp. cold vegetable shortening
1 1/4 cups buttermilk
1 cup flour *save for shaping*
1 Tbsp. melted butter
Preheat oven to 475ºF 30 minutes prior to baking. In medium bowl, whisk together flours, baking powder, salts and sugar. Add shortening in teaspoon-size pieces and mix until pea-sized or smaller.
Stir in buttermilk. Dough will be very soft, so let sit 2 to 3 minutes to stiffen slightly. Spread remaining cup flour in pie plate. Shape biscuits using ice cream scoop and hands to shape biscuits into rounds, shaking off extra flour. Biscuits should be roughly 2 inches wide and 1 inch high and should be placed in9-inch dish, touching each other. Brush tops with melted butter.
Place biscuits in oven and increase temperature to 500ºF and bake 5 minutes. Reduce heat back to 475ºF and continue baking 10 to 15 minutes until lightly browned and doubled in size. Cool in pan 1 to 2 minutes, and then empty onto a plate.