YIELD – ABOUT 12 BISCUITS
5 cups pre-sifted White Lily UNBLEACHED self –rising flour
2 sticks of SALTED butter, cut into 1 inch pieces
about 1 3/4 cups full fat buttermilk plus a little extra for brushing tops
Cut butter into flour into not-too-small chunks ----butterbean-sized. Can be done in a food processor or with a pastry blender. Stir in buttermilk by hand to make a soft, just slightly sticky dough. Be careful not to overwork the dough
Gather dough and press out into a rectangle about 1 inch think onto a floured surface with floured hands (I use my floured forearm like a rolling pin), fold the dough in half, make a quarter turn with the dough, then press out again. Repeat this process one more time. Press out to rectangle a generous 3/4 inch thick.
Cut out biscuits with a 3 inch square biscuit cutter. Flour the cutter before cutting out the biscuits and don’t twist as you cut. Use a bench scraper or spatula to transfer the biscuits to a parchment lined baking sheet with about 1 fingertip of space between them.
Brush the biscuits with full fat buttermilk or cream.
Bake at 500 degrees F for about 12-15 minutes or until deep golden brown. Check about about 10 minutes and rotate the pan for even baking.
Farmer’s Daughter Brand