Buttermilk Biscuits.

  

      1 cup all purpose flour
  1/2 cup cake flour
  3/4 cup buttermilk
  1 tablespoon baking powder
  1 teaspoon salt
  1/3 cup butter, chilled

  Preheat oven to 450 degrees F.
 
  Place 1 cup all purpose flour, 1/2 cup cake flour, baking powder and salt in a medium bowl and whisk to blend. Cut the butter into 1-tablespoon chunks and dump into the flour.

  Use pastry blender to cut the butter into the flour, until the mixture resembles coarse meal with some split-pea sized pieces of butter.

  Gradually add buttermilk, fluffing with a fork, until the mixture looks like very thick, lumpy oatmeal or sticky pie dough.

  Sprinkle 1/4 cup of flour onto your rolling surface, flour the palms of your hands, turn out the dough onto the floured surface, gently kneading the dough for a few seconds. Pat the dough into 1-inch-high circle.

  Use a 2-inch round biscuit cutter to cut out the biscuits.

  Place an inch or so apart on a greased or nonstick cookie sheet.

  Bake in the middle of the oven for 10 to 12 minutes.

  Remove to wire rack to cool five minutes before serving.

  Makes 12 biscuits.