Really Good Biscuits

1 1/2 cups all purpose flour

1/2 cup cake flour

1 tsp sugar

3 rounded teaspoons baking powder

1 tsp salt

8 Tbsp cold butter, cut into 8 pieces

1/2 cup butter flavor vegetable shortening
3/4 cup cold milk

Preheat the oven to 450°. 

Using a pastry cutter or a fork, work the butter and shortening into the dry ingredients until the mixture is well combined and crumbly. Be patient. Don't stop working the mixture until there are no pieces bigger than pea-sized.

Pour in 3/4 cup milk and stir it until just barely combined.  Dust your countertop with all purpose flour. Don't use too much flour. Dump your dough onto the flour-dusted counter.  Sprinkle the top of the dough with a little more flour and get some flour on your hands. Pat the dough out into a rough circle that's about 8 or 9" across. Use your hands to do this. Just pat and gather the dough until it just holds together.  Fold one thrird of the dough over on top of the circle as shown above.  Then, fold the other side on top of that one. Then pat the dough out to about 3/4" thick.  Fold the top third over the dough, followed by the bottom third. Do this just like you did with the first two folds.  Pat and gently press the dough out to a rough rectangle that's about 5/8" thick. Using a circle cookie cutter, a glass, or a clean aluminum can cut out as many biscuits as you can from the original piece of dough. Work the dough scraps as little as you can to make more biscuits from the remaining dough.
Place the biscuits onto an ungreased baking sheet. Bake for 12 minutes on the middle rack. Remove the oven and let cool for a minute or two before serving.