The butter-to-shortening ratio is the secret to Kristen Kish’s buttermilk biscuits:
Combine flour, sugar, baking powder, kosher salt, and baking soda in bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until combined. Add butter and shortening, and beat on low speed until mixture resembles coarse crumbs and some pea-size pieces of butter remain, about 3 minutes. Beat in buttermilk just until incorporated.
Turn dough out onto a lightly floured surface. Knead and fold dough into thirds, repeating process until it comes together, about 5 times. Dust dough and rolling pin with flour; roll dough into a 3/4-inch-thick rectangle. Cut dough rectangle into 10 squares. Transfer to prepared baking sheet, arranging dough squares so the edges touch. Brush with cream, and sprinkle with sea salt and black pepper.
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