Pre-heat oven to 425°F.
In a food processor, blend together the flour, baking powder and baking soda.
Pulse in the cold butter and shortening; do not over incorporate the shortening and butter into the flour; similar to making a flaky pastry, small pieces of butter should be visible in the flour.
Transfer this mixture from the food processor into a large mixing bowl and make a well in the center.
Pour in the buttermilk; working very quickly, with a wooden spoon, fold the dry mixture through the buttermilk; only until the flour disappears; then stop immediately.
Drop the sticky dough onto a well floured counter top or bread board.
Sprinkle the top of the dough with additional flour; also flour your hands to handle the dough.
It is not necessary to use a rolling pin for these biscuits, the dough is soft enough to pat it out gently with floured hands to a thickness of about 1- 1/2 inches.
Using a sharp 2 inch biscuit cutter, cut the biscuits out and place them, almost touching, on a parchment paper lined baking sheet; aluminum baking sheets are ideal as they tolerate the higher oven temperature without burning the bottom of the biscuits.
Bake in the pre-heated oven for about 20 minutes or until the tops of the biscuits are evenly golden brown.
Delicious served warm with honey butter.
