Buttermilk Biscuits, Carolina's


3 cups White Lily all-purpose flour
1 1/2 tablespoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar
3/4 cup butter, cold
1 extra large egg, slightly beaten
3/4 cup buttermilk

Sift dry ingredients together. With a pastry blender, cut cold butter into dry ingredients until mixture resembles very coarse breadcrumbs (sort of like fresh bread crumbs).

Stir buttermilk into beaten egg and add mixture to flour mixture. Stir quickly, until dough forms a soft ball.

Turn onto a lightly floured surface and knead 5 or 6 times. Let dough rest for a minute, then roll out to 1/2 inch thickness. Cut out biscuits using a 2 1/2-inch biscuit cutter. Place biscuits, 1 inch apart, on baking sheet that has been sprayed with Pam. Bake at 400F for 8 to 10 minutes or until golden brown.

Note:
For those of us that can't get White Lily "Southern" flour, I've had great success with Shirley Corriher's suggestion of using 1 part cake flour/2 parts bleached AP flour as a substitute for all AP flour in any biscuit recipe.
So, for this recipe you may use:
1 cup cake flour
2 cups bleached AP flour

Source of recipe: Carolina

Buttermilk Biscuits, Carolina's