Adapted by various sources
Makes about a dozen biscuits

Chilled ingredients, a light touch, and the proper ingredients are crucial to making buttermilk biscuits. I prefer a soft-sided biscuit, so I place the biscuits very close together on the cookie sheet. If you prefer more of a crust on your biscuits, simply place each of the biscuits farther apart from each other. If you are using a biscuit cutter to cut your dough, try to cut each biscuit as close to the other as possible. You can re-roll the dough to make additional biscuits, but it won’t have the same puff as the others have; I would avoid rolling the dough out more than once.

Biscuit dough freezes exceptionally well, after cutting the dough, simply place the biscuits on a cookie sheet and freeze them. After they have frozen, place them in an air-tight re-sealable bag and bake them as needed. There is no need to defrost them, just take them from freezer to oven (add on a couple extra minutes onto your baking time)

If you do not have White Lily flour or cake flour on hand, you can use 2 cups of bleached all-purpose flour; it won’t make for a near-perfect biscuit, but the flavor and puff should still be there. If you plan on using White Lily flour, simply use 2 cups plus 4 tablespoons in place of the all-purpose flour and the cake flour.