Start by grating the frozen butter. Once it’s grated, return it to the freezer until you’re ready to use it.

Combine flour, salt, and baking powder in a large bowl, and then whisk or sift to combine.

Next, take your frozen, grated butter and frozen shortening out of the freezer and add them to flour mixture. Carefully mix to combine.

Pour about three-quarters of the cup of buttermilk into the mix, adding more if needed. The dough should be very loose. Set aside the remaining buttermilk to brush the tops.

Use your hands to fold the dough together, working quickly. Scoop under the edges of the dough, and fold it towards the center. This will gently incorporate all of your ingredients, without destroying the bits of frozen butter. Overall, you want to work the dough as little as possible.

Remove the dough from the bowl and place onto a floured surface (or onto a sheet of wax paper). Press the dough out until it is a little over 1" thick.

Use your biscuit cutter to cut out your biscuits. You should have enough dough to cut out about 8 of them.

Carefully transfer your biscuits to a greased or lined baking sheet. Arrange the biscuits closely, so they are touching each other on the sides.

Next, if you like, you can use your pastry brush to brush the tops with the leftover buttermilk. Sprinkle with a bit of finishing salt, too.

Bake in a 450F degree oven until golden brown. Cook time will vary, so start checking on them frequently after 10 minutes.

Serve warm or room temperature, with plenty of butter and jam or honey. Or some country gravy!