Buttermilk Biscuits ***** (Martha)

Makes 9 two- to three-inch biscuits

The exterior of the perfect biscuit should be golden brown and slightly crisp, while its interior should be light and airy. Avoid overworking the dough; gently combine the ingredients until just blended. A very hot oven is essential. The steam interacts with the baking powder to create the biscuits' ideal exterior and interior textures. Serve warm with butter.

2 cups White Lily brand all-purpose flour, or cake flour (not self-rising) 1 tablespoon baking powder 1 teaspoon salt 4 tablespoons cold unsalted butter, cut into cubes 3/4 to 1 cup buttermilk 1. Heat oven to 500°. In a bowl, combine flour, baking powder, and salt. With a pastry cutter or two knives, cut butter into the flour mixture until it resembles coarse meal. Pour in buttermilk, and gently mix until just combined. With your hands, gently form the mixture into balls. Place in a round 8-by-2-inch cake pan. 2. Bake until golden brown, 8 to 10 minutes. Allow to cool to the touch, and serve immediately.