Scarborough Fair Cathead Biscuits

1 ½ cups all-purpose flour
1 ½ cups cake flour
1 Tablespoon baking powder
½ cup parsley – finely chopped
1 teaspoon each of fresh sage, rosemary, and thyme – finely chopped
1 teaspoon salt
½ teaspoon baking soda
8 Tablespoons (1 stick) unsalted butter
4 Tablespoons vegetable shortening, cut into ½ inch pieces
1 ¼ cups buttermilk

Adjust oven rack to upper-middle position and heat oven to 425F.  Grease 9-inch cake pan.  Combine flours, baking powder, salts, herbs, and baking soda in a large bowl.  Rub butter and shortening into flour mixture until mixture resembles coarse meal.  Stir in buttermilk until combined.

Use greased ½ cup measure or large spring-loaded ice cream scoop to transfer 6 heaping portions of dough into prepared pan, placing 5 around the perimeter and 1 in the center.  (Can also be baked in a greased muffin pan.)

Bake until puffed and golden brown, 20-25 minutes.  Cool in pan for 10 minutes, then transfer to wire rack.  Serve.  (Can be stored in a tight container for a couple of days).