1. Preheat the oven to 400ºF.

2. In a large mixing bowl, combine the flour and cold shortening. Using your fingers or two butter knives, break up the shortening into dime-sized pieces, working it into the flour. Place the bowl in the freezer to chill for 10 minutes.

3. While the dough chills, lightly flour a clean work surface, rolling pin, and biscuit cutter.

4. Once the flour mixture is chilled, remove it from the freezer. Make a small well in the flour and pour in the cold buttermilk (be sure to shake it before pouring it!). Gently mix and turn to combine until the dough is loose and a bit crumbly, about 15 turns.

5. Gently turn out the dough onto the floured work surface. Using the rolling pin, roll out the dough into a thin layer, then fold it in half into a rectangle or square. Repeat the rolling and folding process 3–4 times to create layers.

6. Roll the dough out one more time to about 1-inch thickness, then use your biscuit cutter to punch out the biscuits. Be careful not to twist the biscuit cutter—instead, push it down into the dough and pull it right back up.

7. Arrange the biscuits in the middle of a parchment-lined baking sheet, making sure the edges of the biscuits are touching. Brush the biscuits with melted butter. Bake until golden, 8–15 minutes depending on your oven. Brush with more melted butter and serve!

1. Peel most of the apples and pears (I like to keep some of the skins on). Core the fruit and cut into medium cubes.

2. In a crockpot or slow-cooker, combine the fruit, pumpkin pie spices, and a few pinches of salt to taste. Cover the crockpot and cook over low heat, stirring every hour, until mushy, 6-8 hours.

3. Transfer the cooked fruit mixture to a blender or food processor and blend until smooth (you can also use an immersion blender). Taste the apple butter and add sugar to taste until it reaches your desired sweetness.

4. Cool completely and store in an airtight container in the refrigerator.