Instructions

1. Preheat the oven to 450 degrees.
2. In a large bowl, sift together flour, baking powder and sugar.
3. Cut in cold shortening with a pastry cutter until crumbs are the size of  peas.
4. Grate in frozen butter, tossing gently with shortening and flour.
5. Stir in buttermilk until the dough is wet and sticky ( Be careful not to over stir). 
6. Generously flour your hands and work surface. 
7. Gently turn dough out onto the floured surface.  
8. Sprinkle a small amount of flour on the dough and your hands. With a gentle touch pat the dough out with your hands into a 1-inch thick rectangle. Very, very gently fold dough over like an envelope. Fold 3 times. This is what makes the flaky layers. ( Note: Be sure to do the folding with a gentle hand. Overworking the dough will make tough biscuits.)  
9. Dip the biscuit cutter into flour and cut into flour and cut into round circles. ( Do not twist the cutter.) Gently shape the dough scraps into a ball ( usually the last two biscuits are made from the scraps) and cut with the biscuit cutter. ( You should have a total of eight biscuits or more if you use a smaller biscuit cutter.)
10. Place biscuits on a baking pan lined with parchment paper or a well greased or buttered iron skillet. ( I like to bake my biscuits in an iron skillet. I melt two tablespoon of butter and pour in the skillet before placing the biscuits in the skillet. The butter gives the bottom of the biscuits a nice brown buttery crust.)
11. Place biscuits in the pan with the sides touching. (Sides touching makes the biscuits rise higher and gives you a softer biscuit.) If you like your biscuits crisper, place them 1-inch apart.
12. Brush biscuits with melted butter.
13. Bake in the preheated oven for 12 to 14 minutes or until tops are golden brown.
14. Remove from the oven and brush with melted butter.
15. Serve warm and enjoy!!