cups all-purpose flour
cups cake flour
tablespoon baking powder
teaspoon baking soda
tablespoons (1 stick) unsalted butter, cut into ½-inch pieces and softened
tablespoons vegetable shortening, cut into ½-inch pieces
Adjust oven rack to upper-middle position and heat oven to 425. Great a 9-inch cake pan. Combine flours, baking powder, baking soda and salt in a large bowl. Rub the butter and shortening into the flour mixture until it resembles coarse meal. Stir in the buttermilk until combined. Use a greased 1/2-cup measure or large spring-loaded ice cream scoop to drop 6 heaping portions of dough into the prepared pan. Place 5 around the pan’s perimeter and 1 in the center. Bake until puffed and golden brown, 20-25 minutes. Cool in the pan for 20-25 minutes. Cool in pan for ten minutes then transfer to a wire rack. Serve.