– 4 cups White Lily self-rising flour – 2 sticks cold unsalted butter, diced into small chunks – 1 ½ - 1 ¾ cups full-fat buttermilk
Preheat oven to 500°. Place flour in a large bowl. If using all-purpose flour, whisk in the baking powder and salt. Cut the COLD butter into small pieces and mix into the flour using your hands or a pastry blender.
Make a well in the middle of your flour and add the COLD buttermilk, using a fork to incorporate flour from the sides of the bowl. Mix the buttermilk until the flour is all incorporated and you have sticky dough.
Knead very gently a few times by folding the dough into itself from side to side. You can do this right in the bowl or place the dough onto a floured surface.
Pick up a large handful of dough (I do slightly larger than a golf ball) and roll slightly in your hands, then place the rolled biscuit on the pan.
Once all the biscuits are on the pan, flatten them just a bit. You want the buttermilk biscuits to be about an inch high to get large, fluffy biscuits.
Bake 10-12 minutes until golden brown. Allow to cool on the pan for just a couple of minutes then remove with a spatula and cover lightly with a towel to keep warm.