1. To make homemade biscuits, combine flour, baking powder, and sugar in a bowl, and stir until well blended.
2. Cut in shortening and chilled butter with a pastry blender or a fork until crumbly. Add buttermilk and stir just until the dry ingredients are moistened.
3. Sprinkle flour lightly onto the work surface, and turn the dough out onto the floured surface. The dough will be very soft. Generously sprinkle the dough and the work surface with flour, flouring your hands, as well.
4. To knead, fold 1 side of the dough over, push away, turn dough, and repeat 20 to 25 times. Work in the flour as needed to prevent the dough from sticking to the work surface or your hands.
5. Stop a couple of times during kneading to press the dough with your finger. When it springs back, stop kneading.
6. Use your fingers to pat dough into a ¾-inch-thick circle, about 8 1/2-inches in diameter. Cut dough with a well-floured 2-inch round cutter. Make sure to cut the biscuits straight down. If you twist the cutter, it will seal the edges of the biscuit, reduce the rise, and cause them to bake lopsided.
7. Place the biscuits on ungreased baking sheets. Use a bench scraper to make fast work of transferring biscuits to the baking sheets. If you like biscuits with crusty sides, place them 1 inch apart on a shiny baking sheet. For soft sides, arrange them close together in a baking pan.
8. Knead the remaining dough 3 or 4 times and repeat the procedure to cut out additional biscuits.
9. Lightly brush the tops of the biscuits with melted butter and bake at 500 degrees for 9 to 11 minutes or until they’re golden.