These are large drop biscuits which could be eaten with butter and jam or with sausage gravy for a classic Southern breakfast. This is an adaptation of a recipe in the Richmond Times-Dispatch sized for 2 servings. The original used a 50/50 blend of all-purpose flour and cake flour to get a very low protein flour, which is good for tender biscuits. I used 100% White Lily flour, a Southern low-protein flour intended for biscuits, etc. Since this is a drop biscuit, it is very easy to make. Since they are relatively large, they take longer to bake than smaller biscuits.
Makes 2 large biscuits.
7.2 oz. White Lily or other low-protein flour
ΒΌ tsp. kosher salt
1 tsp. baking powder
1/3 stick (2-2/3 Tbs.) cold salted butter, grated
2/3 cup cold whole-fat buttermilk.
Preheat the oven to 375 degrees.
Line a small baking sheet with baking parchment.
In a large bowl, mix well together the flour, salt, and baking powder. Grate the butter into the bowl using the large holes of a grater. With a spatula and then fingers, ensure that the butter is well mixed into the flour. Add the buttermilk and stir and press with the spatula to make a soft dough. Do not overmix.
Put the dough on the baking parchment in the baking sheet. Smooth into a rough rectangle. Cut into 2 pieces and separate slightly. Bake 20-30 minutes until golden brown and cooked through.