Matt Neal serves these breakfast biscuits with different fillings: house-made spiced pastrami (mustard is optional); cheddar and a breakfast-sausage patty; or classic strawberry jam.
In a large bowl, whisk the 2 cups of flour with the salt, baking powder and baking soda.
Using a pastry blender, cut in the shortening.
Continue cutting in the shortening until the mixture resembles coarse meal.
Using your fingers, rub in the sliced butter.
Continue rubbing in the butter until large flakes of coated butter have formed. Then freeze the mixture until very cold.
Remove the mixture from the freezer. Stir in the buttermilk until a raggy dough forms.
Transfer the dough to a lightly floured work surface and press or roll into a 9-by-7-inch rectangle, about 3/4 inch thick.
Fold the rectangle in thirds, like a letter.
Then fold the rectangle in half to make a little package. Press or roll out the dough to a 9-by-7-inch rectangle again. Repeat the folding process once more.
Roll the dough out one more time to a 9-by-7-inch rectangle. Then, using a 3 1/2-inch round cutter, stamp out 4 biscuits.
Pat the scraps together and stamp out 2 more biscuits.
Arrange the biscuits on a large baking sheet and brush the tops with the melted butter.
Bake until the tops and bottoms are golden and the biscuits are cooked through. Serve with strawberry jam.