If I may be granted a comment regarding prep-time... It is most convenient to assemble and store the measured ingredients in advance as early as you like: I combine the four dry ingredients and place them in a quart freezer resealable bag and store it in the refrigerator. Next, I combine the Buttermilk and Yogurt amounts and place them in the refrigerator. Lastly, I cut the cold butter and Crisco into small cubes, place them together, loosely, in a freezer-friendly container and store them in the freezer compartment. (Note: the butter will freeze "solid"; however, the Crisco will retain their cubed shapes as very cold, but will not freeze solid). When I am ready to make the biscuits, I simply retrieve them from their stored location at their proper time of incorporation. Thereby, mixing time is cut to a minimum, and, working quickly, the dough retains its desired coldness longer without further need of chilling the dough. Also, when using the pastry-cutter to cut the cubes into the flour the frozen cubes will "shave" maintaining separation for better flaking. This makes my prep-time less than 30 minutes to baking. Hope this helps. Doris.

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