11 ounces (2 cups) White Lily all-purpose (NOT self-rising) flour OR a combination of 5 ounces (1 cup) all-purpose flour plus 6 ounces (1 1/4 cups) cake flour
1 teaspoon salt
1 tablespoon baking powder
1 teaspoon sugar
2 ounces cold butter, cut into small pieces (or for best results, 1 ounce butter and 1 ounces rendered leaf lard [see tutorial under “Techniques”])
6 ounces (3/4 cup) buttermilk
Preheat oven to 500 degrees, arranging a rack on the top shelf of the oven. Combine all dry ingredients in a bowl and stir with a whisk to combine. Add butter and rub between your fingers until the mixture looks like coarse meal. Add cold buttermilk and with a spatula, slowly and gently bring the dough together. Turn out onto a lightly floured board and knead once or twice to form a smooth dough. Pat into a mass about 3/4″ inch thick and using a biscuit cutter, cut into 2″ rounds. Brush with melted butter, sprinkle with sugar and bake 8-10 minutes until golden.