I use White Lily flour for making biscuits. They are made with soft red winter wheat that makes biscuits so tender and fluffy. They also have a low protein content of 8 to 9.5 %. If you can’t find one in your super market, you can order it online. I don’t use the self-rising flour because I like to add my own baking powder.
If you don't have buttermilk on hand; pour 2 cups of whole milk into a glass measuring pitcher and add 2 tablespoon of lemon juice or white vinegar. Stir and set aside for 15 minutes, then refrigerate if not using right away.
2 ½ cups all-purpose White Lily flour, or another soft winter wheat flour
2 T baking powder
1 t baking soda
2 t granulated sugar
1 t fine sea salt
8 T frozen unsalted butter
1 cup cold whole buttermilk, shaken
Lightly grease a baking sheet or a 12-inch cast iron skillet.
Adjust oven rack in center of oven.
Preheat oven to 425 degrees F.
Sift flour with baking powder and baking soda into a bowl.
Whisk in the sugar and salt.
Grate the frozen butter with a box grater directly into the bowl with the flour mixture.
Using a pastry blender, cut the butter into the flour mixture.
Quickly mix with a spoon and then make a well in the center and stir in the buttermilk
With floured hands, place on a lightly floured surface.
Gently roll into a rectangle.
Gently fold the dough in thirds and repeat one more time.
This creates layers, but you don’t want to overwork your dough.
Sprinkle top with flour and gently pat down with your hands.
Using a rolling pin, roll out very gently to an even thickness of about 1-inch.
Cut with a floured 2 ¾ to 3-inch biscuit cutter. Do no twist the biscuit cutter.
Place on a lightly greased baking sheet with biscuits touching each other.
Brush tops with buttermilk or regular milk. This helps brown the tops of the biscuits.
Bake for 20 to 25 minutes, until golden brown.
Makes 12 to 15 biscuits
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