The key to not having tough biscuits is not handling the dough too much. Buttermilk biscuits: 3 cups King Arthur APF 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 2 tbls to 1/4 cup sugar (depending on how sweet you like them) 1/2 cup unsalted butter very cold and cubed 1/3 cup shortening very cold 1 1/2 cups buttermilk Preheat oven to 400 degrees Mix all dry ingredients then cut in butter and shortening with a pastry cutter or fork. Add buttermilk and mix just until moist. Turn out dough onto a well floured board and sprinkle some flour on top. Flatten and shape at sides to 1/2 inch. Cut dough with a biscuit cutter. Bake on un-greased cookie sheet for 12-15 minutes. This dough freezes well. Bake right out of the freezer with just a few extra minutes. Tender in the inside and crisp on the outside. and they are still great the next day.

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