Preheat oven to 425˚F.

Sift flour, baking powder, salt and baking soda into a large bowl. Cut in the shortening and butter and work with your finger tips until the mixture resembles coarse crumbs.

Whisk together the buttermilk and herbs in a small bowl, add to the dry ingredients and blend just until the dough is moist and pliable, being careful not to over work the dough.

Turn out the dough onto a lightly floured surface and using floured hands, pat into a 3/4-inch thick rectangle. Using a floured 3-inch biscuit cutter, cut into rounds, gathering, repatting and cutting the dough scraps until all the dough is used.

Place the rounds on an ungreased baking sheet and bake until the biscuits are set and the tops are light golden brown, 12 to 14 minutes.

Serve hot.

Chef's Note: The secret to great biscuits is not handling the dough more than necessary. Overhandling developes the gluten in the flour which makes biscuits tough. For that reason we pat out the dough rather than use a rolling pin. Another secret is not to twist the cutter, instead press firmly into dough and lift up.