First, she starts very cold. Mixing bowl, marble rolling pin and 1 stick of butter all go in the freezer overnight. She snaps a blue Latex glove on her right hand so she doesn’t warm the frozen butter. She grates it on the large holes of a box grater, creating long shreds.
She puts 2 1/2 cups of White Lily self-rising flour in the cold mixing bowl, adds the shredded butter and tosses gently with a whisk.
After putting the bowl back in the freezer for 10 minutes, she makes a little well in the flour and pours in 1 cup of buttermilk. Using a wooden spoon, she “fluffs” it, bumping in flour around the edge of the pool, then stirring gently.
She dumps the dough on a floured pastry sheet, then gathers it, shaping it into a mound. She rolls it – gently, in the same direction – with the cold, floured rolling pin. Then she folds it and rolls again, five times, to make pockets of butter. She measures the dough, aiming for between 1/2 and 3/4 inch thick.
She uses a floured cutter to cut out the biscuits, pressing straight down. If you twist, it seals the layers so they can’t rise. She places them on a sheet pan lined with parchment paper, slightly touching so they support each other.
They go into a 475-degree oven for 12 to 15 minutes. It takes a hot oven to make them rise.
Read more here: http://www.newsobserver.com/living/food-drink/article10873631.html#storylink=cpy