Name: Buttermilk Biscuits
Cook time: 40 minutes
Total time: 1 1/4 hours
Yield: Makes about 14 biscuits
Ingredients: 4 2/3 cups White Lily all-purpose flour* (not self-rising); 1 1/2 teaspoons cream of tartar; 1 1/2 teaspoons baking soda; 1 1/2 teaspoons salt; 1/2 cup cold vegetable shortening; About 2 cups well-shaken buttermilk; 1 stick (1/2 cup) plus 1 tablespoon unsalted butter, cut into tablespoon pieces and softened to room temperature, plus additional 1 tablespoon melted butter for brushing; Accompaniment: sorghum butter or softened plain butter; a 3-inch round cookie cutter; parchment paper

These layered biscuits require a little more effort than the conventional kind, but they're worth it. The recipe calls for White Lily all-purpose flour, which is made from an extra finely ground softer wheat than regular all-purpose flour and results in a lovely, tender texture.

Active time: 40 minutes Start to finish: 1 1/4 hours

Recipe notes

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