I made many batches of biscuits before landing on my recipe for buttermilk biscuits. I fed workmen who were working around my house, I fed the cable guy, I fed my neighbors, but finally decided that the end recipe was tender enough, moist enough and tasty enough and I was very happy.
There were three keys that led me to my final recipe. The first was that you really need to use self-rising flour. It is made from a soft wheat and produces a really tender biscuit. If you can’t find self-rising flour (or if it’s late and you just need biscuits but don’t have any self-rising flour at home), you can make your own self-rising flour by combining 1 cup of all-purpose flour with 1½ teaspoons of baking powder and ¼ teaspoon of salt. Make three cups of this substitute and then measure out the 2⅓ cups needed for this recipe.