I have made good biscuits with this recipe. The catch is you must use a low protein wheat. In other words a soft wheat.
I can find White Lily in Austin. This is the only soft wheat i can find readily available in Austin.
Biscuits have endless possibilities, from savory to sweet depending on what is added to the basic recipe.
Virginia Willis' Buttermilk Biscuits
https://www.whitelily.com/recipes/print/virginia-willis...
Virginia Willis' Buttermilk Biscuits
Virginia Willis' Buttermilk Biscuits
Prep Time: 10 min
Cook Time: 10 min
Total Time: 20 min
Yield: 12 biscuits
Ingredients Instructions
2 cups White Lily all-purpose, more for rolling out 250g
1 tablespoon baking powder
1 teaspoon fine sea salt
4 tablespoons cold unsalted butter, cut into bits and chilled 57g
3/4 to 1 cup buttermilk
1 of 1
1. Heat the oven to 500°F. In a bowl, combine flour, baking powder, and salt. Using a pastry blender
or two knives, cut butter into flour mixture until it resembles coarse meal. Pour in buttermilk and
mix until just barely combined. It will be a shaggy mass. (Alternatively, you can mix the dough in a
food processor: pulse to combine flour, baking powder, and salt. Add butter and pulse until it
resembles coarse meal. Pour in buttermilk through feed tube and pulse until just barely
combined.)
2. Turn the rough dough out onto a lightly floured surface. Knead lightly, using the heel of your hand
to compress and push dough away from you, then fold it back over itself. Give dough a small turn
and repeat four or five times.
3. Roll out the dough using a lightly floured rolling pin. Dough should be 1-inch thick. Using a 2 1/4-
inch round cutter dipped in flour, cut out rounds (press cutter straight down without twisting so
biscuits will rise evenly when baked).
4. Place biscuits on prepared sheet. (If biscuits are baked close together, sides will be tender. If
biscuits are baked farther apart, sides will be crisp).
5. Re-roll scraps once. Do not simply roll them into a ball; this will create a knot of gluten strands.
Instead, place the pieces one on top of the other in layers, then roll out dough and cut out more
rounds. Bake until golden brown, 8-10 minutes