2 1/2 cups all-purpose flour, plus extra for dusting
1 1/4 cup buttermilk
1/2 cup shortening
2 tablespoons whole milk, optional
1 tablespoon sugar
1 tablespoon baking powder
2 teaspoons salt
1/2 teaspoon baking soda
2 tablespoon honey-butter, melted
Butter, for serving
Preheat oven to 400º F.
In a large bowl, combine flour, salt, sugar, baking powder and baking soda and toss together.
Using a pastry cutter or two forks, cut in shortening until mixture is coarse and resembles small pebbles.
Make a well in the center of your dough mixture and pour in 1 cup buttermilk.
Stir until a shaggy dough forms. Note: if mixture is too dry, gradually add remaining buttermilk. If it's too wet, add 1-2 tablespoons flour.
Once dough comes together, turn it out onto a lightly floured surface and knead it 8-10 times, or until smooth, then cut in half and roll each half into a 1/2-inch thick circle.
Take your cookie/biscuit cutter and begin cutting out biscuits. Note: press cookie cutters straight down so biscuits are even and straight.
Continue re-rolling scraps and cutting until all your biscuits are formed, then transfer them to 1-2 baking sheet(s).
Optional: brush biscuit tops with honey-butter. Melt 1 tablespoon butter in microwave, add 1 tablespoon honey.
Bake for 13-15 minutes, or until biscuits are golden brown.
Remove from oven and serve hot with butter.