Alton Brown's Biscuits

I have tried lots biscuit recipes with lots of failures. This is my favorite at the moment. The original recipe is here. The best, though is the kneading tip from his show that's not on his recipe. You always hear "don't over mix the dough!" but I never really knew how much was too much. I often didn't mix mine enough so they turned out crumbly. His suggestion helped out. It has amazing texture and my only minor complaint is that it has a very slight baking powder taste. They're still the best yet though.

Alton Brown's Southern Biscuits: makes about 12
2 C. flour
4 tsp baking powder
1/4 tsp baking soda
3/4 tsp kosher salt
2 Tbsp butter
2 Tbsp shortening
1 C. chilled buttermilk (or 1 C regular milk mixed with 2 tsp. white vinegar works fine too)

Directions
1. Preheat the oven to 450*
2. Mix all of the dry ingredients together. Add butter and shortening and cut in with knives, forks, or a pastry cutter. You can use your fingers too if you want.
3. Make a well in the center and pour in the buttermilk.
4. Stir the wet and dry ingredients until they just come together. It will be sticky.
5. Turn the dough onto a lightly floured surface and knead 10 times by folding it on itself. (His tip from the show.)
6. Press into a 1 in. thick round and cut out with a 2 in. cup or cutter. (just reform the scraps and cut until you've used everything)
7. Place biscuits on a sheet so they just touch and cook at 450* for 15-20 min. or the tops are lightly golden brown. (I've had best results with the air cushioned pans used for cookies.)