Buttermilk biscuits w/ blackberry jam

I had some leftover buttermilk from the cake I made the other day and well, I couldn't just let it go to waste. There are a lot of things you can do with buttermilk but I just couldn't pass up the opportunity to make some homemade biscuits. They're so worth it. Light and fluffy, smothered with creamy butter and sweet blackberry jam... Ah, there's nothing better.
My mouth is watering just thinking about it.

(Recipe courtesy of The Food Network. Tyler Florence, Buttermilk Biscuits)

Ingredients

• 4 cups all-purpose flour
• 1 tablespoon salt
• 1 tablespoon baking powder
• 2 teaspoons baking soda
• 1 cup vegetable shortening, cold, cut into 1/2-inch pieces
• 1 1/2 to 2 cups buttermilk, plus additional for brushing

Directions

Preheat the oven to 375 degrees F.

Sift together the flour, salt, baking powder, and baking soda. Cut in the shortening using a pastry blender or your hands until the mixture resembles coarse crumbs. Make a well in the center and add 1 cup buttermilk. Using your hands, quickly fold the dry ingredients into the buttermilk until a sticky dough forms. You may need to add more buttermilk.

Turn the dough out onto a floured surface. Gently fold the dough over itself 3 or 4 times to create layers. Press the dough out to 1 1/2-inches thick and cut with a floured 3-inch biscuit cutter. Lay the biscuits on an ungreased cookie sheet and brush the tops with buttermilk. Bake for 20 to 25 minutes until risen and golden brown.