Virginia Willis's Buttermilk Biscuits with White Lily Flour
 
Makes about 9 biscuits
Ingredients
  • 2 cups (250 grams) White Lily All-Purpose Flour
  • 1 tablespoon (15 grams) baking powder
  • 1 teaspoon (3 grams) fine sea salt
  • ¼ cup (57 grams) cold unsalted butter, cubed
  • ¾ to 1 cup (180 to 240 grams) whole buttermilk
Instructions
  1. Preheat oven to 500°F (260°C). Spray a baking sheet with nonstick cooking spray.
  2. In a large bowl, whisk together flour, baking powder, and sea salt. Using a pastry blender, cut in cold butter until it resembles coarse meal. Add buttermilk, and stir just until combined. (It will be a shaggy mass.) (Alternatively, in the work bowl of a food processor, pulse together flour, baking powder, and sea salt. Add cold butter, and pulse until it resembles coarse meal. With processor running, add buttermilk, pulsing just until combined.)
  3. Turn out dough onto a lightly floured surface, and knead lightly, using the heel of your hand to compress and push dough away from you and then fold it back over itself. Give dough a small turn, and repeat four or five times.
  4. Using a lightly floured rolling pin, roll dough to 1-inch thickness. Using a 2¼-inch round cutter dipped in flour, cut dough without twisting cutter, and place on prepared pan. (If biscuits are baked close together, sides will be tender. If biscuits are baked farther apart, sides will be crisp.) Reroll scraps once. (Do not simply roll them into a ball; this will create a knot of gluten strands. Instead, place the pieces one on top of the other in layers, roll out dough, and cut out more rounds.)
  5. Bake until golden brown, 8 to 10 minutes. Let cool slightly on a wire rack. Serve warm.
Recipe by Bake from Scratch at https://bakefromscratch.com/virginia-willis-buttermilk-biscuits/