In the bowl of a food processor, combine the flour, baking powder and salt. Pulse to blend.
Add the shortening and pulse three or four times until the shortening is incorporated into the flour. You can also do this in a bowl with a pastry blended or two forks.
Dump contents of the food processor into a medium bowl.
Add the buttermilk, about ¼ C. at a time and toss it with the flour using a rubber spatula or wooden spoon.
Place the dough on a lightly floured surface and use your hands to bring it together into a cohesive dough.
Roll out to ½-inch thickness and cut with a 2-2 ½ inch biscuit cutter.
Add shortening or oil to a heavy bottomed pan or a fryer and heat to med-high (approximately 375°F).
Once heated, add biscuits to the pan or fryer. Give them enough room to puff up while frying.
Fry 2 ½ minutes on each side. Remove from the oil and place on a paper towel-lined plate.
Continue to fry the rest of the biscuits.
In a small bowl, mix the sugar and cinnamon for the topping.
Roll the biscuits in the cinnamon-sugar to coat.
Using a piping bag with a Bismarck-style tip, fill the bag with apple butter. Insert the tip into the side of the biscuit and apply light pressure to fill. You will see the bottom of the biscuit start to expand when it is full. You can also use a squeeze bottle for this process.
Best served warm. Keep leftovers in the refrigerator.
Add your favorite filling such as raspberry jam, lemon curd, or vanilla custard.