Directions
1 – Preheat oven to 425 degrees and line a baking sheet with parchment paper.
2 – In a large bowl, stir together flour, baking soda, baking powder, salt, and sugar. Add the cold butter and shortening and mix with the flour mixture in a pastry blender until the butter and shortening are the size of large peas. Make a well in the center of the flour mixture and pour the buttermilk into it. Stir until well blended.
3 – Turn out the dough onto a lightly floured work surface. Roll or pat the dough into a square 3 cm thick. Using a sharp knife, cut the dough into 4 squares, overlap the squares, and roll or pat into 1/2-inch-thick squares. Repeat cutting, overlapping, and rounding two more times, finally rounding into squares 3/4 inch thick.
4 – Using a long, sharp knife, cut the cookies into 16 (2-inch) squares. Arrange the cookies on the prepared baking sheet about 1 cm apart and freeze for 15 minutes.
5 – Bake the frozen cookies in the preheated oven until golden brown, about 15 to 18 minutes. Brush the tops of the hot cookies with melted salted butter. Drizzle with honey, if desired. Serve heated.