Mix dry ingredients together then cut in shortening with a pastry cutter or fork. When flour and shortening mixture is incorporated add buttermilk and water. Stir with a large, sturdy spoon.
Turn out on a pastry board and knead a few times, but do not overwork the dough or it will become tough. Flatten the dough into a 1 to 1 and ¼ inch circle and cut biscuits.
Place on a cookie sheet, then in the freezer. (This is a very important step. If you put them unfrozen in a bag they'll stick together and be a big mess!) After they're frozen solid, remove from cookie sheet into a gallon-size, zip-top bag. Store for up to 2 months in the freezer.
To bake
Pre-heat oven to 425°F. Remove the biscuits from the freezer and place on a cookie sheet or cast iron pan. No need to thaw. Put directly into hot oven for 15 to 22 minutes depending on the size you made them.