1 lb. 8 oz. cake flour
1 lb. 8 oz. bread flour
3 1/2 oz. baking powder
1/2 oz. salt
4 oz. sugar
1 lb. butter
2 lb. 4 oz. buttermilk

Sift together the dry ingredients. Place in a mixing container. Add the butter and cut in by hand until a fine crumb is formed. Stir in the buttermilk gradually with a wood spoon until all the ingredients are moistened and a dough is formed. Place the dough in the refrigerator until thoroughly chilled (approximately 45 minutes). Turn the dough out on a floured bench. Roll out with a rolling pin to 3/4 inch thickness. Cut with a small biscuit cutter (2-2 1/2 inches) and place on sheet pans covered with silicone paper or greased and floured. Brush the top of each biscuit with melted butter. Bake in a preheated oven at 425 degrees or until golden brown.