For best results, chill your Crisco shortening in the freezer for at least 30 minutes before starting this recipe. The colder your Crisco is, the flakier your biscuits will be. 

1. Preheat the oven to 400°F. Line a sheet tray with parchment paper or a silicone baking mat.
2. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, granulated sugar, and salt.
3. Remove the Crisco shortening from the freezer and use a pastry cutter or fork to cut it into the flour mixture until the mixture resembles coarse crumbs. You still want there to be some small chunks of Crisco visible.
4. Pour in the buttermilk and use a wooden spoon or spatula to mix the dough until it forms a loose, shaggy mass. If the dough is still a bit too sticky, add in some more flour a teaspoon at a time until you have a cohesive dough that doesn't stick to your fingers too much.
5. Turn the dough out onto a well-floured surface and pat into a rectangle. Fold the dough in half, turn it 90°, then pat out slightly again to form the same size rectangle as before. Continue to fold, turn, and pat the dough 5-6 more times, or until the dough pulls back slightly when you press a finger into it. (You should do 6-7 folds in total.)
6. Once you have completed the folds, press the dough down with your hands until it's about 5/8" thick.
7. Lightly dust a 2 1/2" round biscuit cutter with flour, then cut out the biscuits, making sure not to twist the cutter while cutting. Be sure to also dip the cutter in flour in between each cut.
8. Once you have gotten as many biscuits as possible out of the dough, gently re-work the dough, do one more fold, and cut out at least 2 more biscuits.
9. Transfer the biscuits to the prepared sheet tray and bake for 15-17 minutes, rotating the tray once halfway through. When baked, the biscuits should be lightly golden brown and no longer liquid on the inside.
10. Stored tightly in an airtight container, these biscuits will stay fresh at room temperature for up to 1-2 days or up to 2 months in the freezer.