This recipe is from chef Angela Roberts who promises that these are her best, fluffiest biscuits!
2 cups White Lily flour all purpose (softened wheat flour) NOT self-rising
1 Tablespoon baking powder
Pinch baking soda for buttermilk
1 teaspoon Kosher salt
1 teaspoon sugar
6 Tablespoons unsalted very cold butter
¾ cup buttermilk
2 Tablespoons melted butter
2 Tablespoons milk, for brushing on biscuits before baking
Pre-heat oven to 450 degrees.
Mix together flour, baking powder, baking soda, salt and sugar,
Cut very cold butter into the flour with a pastry cutter or simply use hands to mix in, but not smear. Put the flour and butter mixture into the freezer for 15 minutes.
Remove cold flour mixture from freezer. Add in buttermilk, stir with a spoon. The mixture will be wet.
Flour the counter or mat and flour your hands. Form flour mixture into a ball. Knead no more than 8 to 10 times with hands. Less is best when kneading dough. Pat down to about an 1 1/2″ thickness. Using a biscuit cutter, cut biscuits with an up and down method. Do not twist.
Place biscuits on a baking sheet or cast-iron pan. Make sure they are touching as this helps them rise as they bake. Brush tops with milk. Bake for 15 to 18 minutes. Check at 15 minutes as oven temperatures can differ. Gently brush with butter when they come out of the oven.
Biscuit making tips:
Crumble ice cold butter into the flour mixture until you have medium sized crumbles. Freeze for 15 minutes. This takes the butter back to ice cold and keeps it intact. As the biscuits bake, the butter melts.
Whisk the dry ingredients together before adding the cold butter.
To make your own buttermilk, add one tablespoon vinegar into a measuring cup. Fill with ¾ cup of milk. Wait 15 minutes. The milk will become thick.
Use all purpose White Lily Flour, which is 100% pure soft white winter wheat. You can use all-purpose flour. It will be good but not as soft. If using AP flour, add in up to 1/3 cup extra buttermilk to accommodate the heavier grain flour.