Preheat the oven to 450°.

Put the flour, baking powder, baking soda and salt in a large mixing bowl. Add in cold shortening and butter and using a pastry blender, cut in the butter/shortening until you have pea size pieces.

Add the fresh dill, chives and the cheddar cheese. Quickly, stir in the buttermilk stirring just enough to mix everything together. Do not over mix because you do not want tough biscuits.

Put some flour on your cutting board and spoon out your dough. Sprinkle with a little more flour, just enough that your hands don't get all sticky, and fold over several times in all directions until you have a smooth dough. Pat or roll out with rolling pin to about 1/2-3/4" thickness (I did about 3/4").

Heat your cookie sheet (with an edge) in the oven for about 5 minutes. Add your 2 tablespoons of bacon fat or shortening to the pan and heat for another 3-4 minutes. Remove from oven and put in your biscuits about 1-2" apart. Brush tops of biscuits with extra buttermilk. Return to oven and bake for 12-15 minutes until nice and brown.

Be prepared to love these biscuits.