Tennessee Buttermilk Biscuits

Tennessee Buttermilk Biscuits
aka Almost Loveless Cafe Buttermilk Biscuits-googled and got this recipe that sounds pretty darn close to the real thing!

4 1/2 cups plain cake flour (not self-rising), plus more for work surface
2 Tbsp sugar
1 1/2 Tbsp baking powder
1 tsp salt
6 Tbsp cold unsalted butter, cut into pieces
6 Tbsp vegetable shortening
1 1/2 cups buttermilk

In a large bowl, toss together cake flour, sugar, baking powder and salt. Add butter and shortening and cut in with 2 knives or a pastry blender until mixture resembles coarse meal. Pour buttermilk into mixture and stir just until dough comes together in a ball. Knead briefly on a flour-covered work surface, return to bowl, cover and chill for 30 minutes to let dough rest.
Move an oven rack to top third of oven. Preheat oven to 450°F. Lightly flour work surface and roll out dough to 1/2-inch thick. Using a 1 1/2-inch biscuit cutter, cut out as many biscuits as possible and then transfer to a large, ungreased baking sheet, spacing biscuits about 1 inch apart. Gather remaining scraps of dough and re-roll into a ball. Roll out dough and cut as many biscuits as possible.
Bake dough on rack in upper third of oven for 12 minutes, rotate pan and bake for about 2 minutes, until biscuits are golden. Serve warm with plenty of softened butter.