1-1/2 cups all-purpose flour
1/2 cup cake flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup unsalted butter, chilled
3/4 cup buttermilk, or more

Preheat the oven to 450°F; set rack in middle level. Prepare biscuit dough.

Combine the flours, salt and baking powder in a mixing bowl and stir well to mix. Rub in the butter by hand or with a pastry blender until the mixture is mealy. Stir in 3/4 cup of the buttermilk with a fork and continue stirring gently until the dough begins to hold together (If the dough is dry, add more buttermilk, 1 tablespoon at a time).

Sprinkle the work surface generously with flour and scrape the dough onto it. Fold the dough over on itself two or three times. Use the dough immediately. Pat dough into a 6 x 12-inch rectangle and cut into eight 3-inch biscuits with a sharp, floured knife. Transfer to a parchment-lined cookie sheet.

Paint tops with buttermilk. Bake for 10 to 15 minutes at 450°F, until well risen and golden.

Serving Size: 8.