I underlined any of his personal notes, ymmv.
Copied from A Taste of History Cookbook
Note by Walter Staib:
“For those who do not want to purchase a carton of buttermilk, you can create a good substitute by adding 1 tablespoon lemon juice to 1 cup whole milk and letting it sit for 5 minutes.”
Buttermilk biscuits
2 1/3 cups bread flour, plus add’l for dusting
2 1/3 cups pastry flour
3 tablespoons baking powder
1 tablespoon kosher salt (we use Baria brand - but ideally DIAMOND brand should be used. NOT Morton kosher!)
2 tablespoons sugar
1 cup cold UNSALTED butter (husband grates it, not cubed - we find it rises better and gets a better crust top and bottom)
1 2/3 cups COLD buttermilk
Egg wash or melted butter to brush biscuits before baking (optional - he always does it)
Preheat oven to 400°F. Line a perforated pizza pan with parchment paper.
In a large bowl, stir together flours, baking powder, salt and sugar. Add the butter and knead with your hands until mixture resembles wet sand. You should still see small identifiable bits of butter. Add the buttermilk and mix until just combined. Do not overmix.
Flour a work surface and rolling pin. Roll the dough a generous 1/2 inch thickness (husband suggests just a little thinner rather than thicker so you don’t have raw dough in middle).
Use 2" diameter round biscuit cutter or heavy glass cup to cut biscuits. Fold trimmings together and roll out for more biscuits. Transfer to lined pizza pan. Leave a bit of room - husband’s biscuits tend to rise and spread a bit. If desired, brush with either egg or butter wash before baking.
Bake for about 15 minutes or until golden brown and firm to touch. The pizza pan is perforated, so they can cool on it and the parchment paper.
Cool completely before storing in an airtight container at room temp. The biscuits keep 2 to 3 days at room temperature or up to a month frozen.
Note by me: We have no idea if they keep that long or not. They don’t make it past 24 hours.
Working on cheddar biscuits today. We think we should have added some Old Bay seasoning and rolled out the biscuits a bit thinner. Will report back when we are overjoyed with the results. Our first attempt wasn’t bad, but not up to sharing with the public. We really think the Old Bay is a critical ingredient now that we have made them without it.