2 1/2 cups all-purpose flour*
2 1/2 cups cake flour
3/4 teaspoon kosher salt
1 tablespoon baking powder
8 tablespoons (1 stick) butter, chilled and cubed
2 cups whole buttermilk
* Use White Lily brand where available
Preheat your oven to 375 degrees with one of the racks in the middle of the oven.
Grease a baking sheet or cast-iron skillet.
In a large mixing bowl, combine flour (both all-purpose and cake flour), kosher salt, and the baking powder. Sift in ingredients if desired. As an experiment make two batches one sifted and the other not to determine your preference.
Take your cold butter And cut into small cubes with a sharp knife. Take the butter between your forefinger and thumb and make a pushing motion. This makes thin sheets or ribbons of butter that will fold into the dough perfectly and then rise in the oven in beautiful layers. Some bakers call this snapping butter.
Add the buttermilk and fold in very gently. Do not overmix! Scoop the dough into your pan or skillet, making sure to keep the dough scoops right next to each other on the pan. A large ice cream scoop is ideal for this.
Bake the biscuits for 20 to 25 minutes, or until they are golden brown and fluffy.