Preheat oven to 450 degrees.
In large bowl, mix flours, sugar, baking powder, salt and baking soda, I like to use a
whisk. The raw sugar and kosher salt both have larger crystals but the mixing
and cooking process will sort that all out.
With pastry blender, cut in shortening
until mixture resembles coarse crumbs. This recipe only uses 3 tablespoons of
shortening instead of the usual 4.
Stir in buttermilk (I use the same whisk) just until mixture forms soft dough
that leaves side of bowl. Turn dough onto lightly floured surface. (When you
use a whisk the entire dough ball winds up all tangled up with the whisk and you
can use a table knife starting at the handle of the wisk and just push the dough
ball out onto the flowered sureface). Knead 6-8 strokes
to mix thoroughly.
floured rolling pin, roll out to 1/3 inch thick. With floured 1 1/2
inch biscuit cutter, cut into biscuits.
With pancake turner, place on ungreased cookie sheet nearly
touching for soft sided biscuits. Press trimmings and roll out as above. When
you arrive at the last biscuit place both it and the donut shaped trim on
the cookie sheet.
Bake 12-15 minutes until golden. Makes 30 (and one
last donut shaped ring). Each biscuit about 45 calories.