I got this recipe from a magazine that profiled the local restaurant, Biscuithead. I love their biscuits and was delighted to find the recipe! It calls for “soft wheat flour” which is not something I have on hand; I used “White Lily” brand flour with good success. The original recipe was actually twice the amount I’ve listed below to yield 24 biscuits. I halved the recipe because I like to make the biscuits in the food processor and with the original recipe it would not all fit!
2 1/2 cups soft wheat flour
1/4 teaspoon kosher salt
1 1/2 teaspoons baking powder
4 tablespoons butter, chilled and cubed
1 cup buttermilk, chilled
1. Position rack in middle of the oven. Preheat oven to 400 degrees. Whisk together first 3 ingredients (or place in food processor). Blend in butter using pastry blender, a fork or your fingertips until mixture is crumbly (or pulse food processor until butter incorporated into flour mixture). Add buttermilk, stirring just until soft dough forms. Dough should be very sticky.
2. Drop dough by level scoops 1 inch apart, using a 2-inch ice cream scoop, onto a parchment paper-lined baking sheet.
3. Bake 15 to 20 minutes or until golden brown.