Use a 1/4 cup ice-cream scoop or lightly greased 1/4 cup dry measuring cup to drop evenly sized biscuits.
Preheat oven to 500°. Combine first 3 ingredients in a large bowl until well blended. Cut in shortening and butter with a pastry blender or a fork until crumbly. Add buttermilk, stirring just until dry ingredients are moistened.
Drop dough by 1/4 cupfuls onto an ungreased baking sheet. Brush lightly with melted butter.
Bake at 500° for 12 to 15 minutes or until golden.
*Nonfat buttermilk may be substituted.
Note: For testing purposes only, we used White Lily Self-Rising Flour.
Cheese-Chive Drop Biscuits: Stir 3/4 cup (3 oz.) shredded Cheddar cheese and 1/4 cup chopped fresh chives into crumbly flour mixture just before adding buttermilk. Increase buttermilk to 1 3/4 cups. Proceed with recipe as directed.