Art Smith's biscuits are so simple to make, quick and easy and so delicious to eat you have no excuse not to try. He says to make them with all-purpose flour and cake flour, but I only had self-rising. So I used that, and still added the called for baking soda and baking powder. They were as light as clouds.

1 cup all-purpose flour
1 cup cake flour
2 teaspoons bakind powder
1/2 teaspoon baking soda
1 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter cut into 1/2 inch cubes
3/4 cup buttermilk

Position a rack in the center of the oven and preheat to 400F.

Whisk the all-purpose flour, cake flour, baking powder, ba,ing soda, and salt in a medium bowl. Using a pastry blender, cut in the butter until the mixture is crumbly with a few pea-size pieces of  butter. Stir in enough of the buttermilk to make a soft, sticky dough.

Turn out onto a lightly floured work surface. Quickly knead the dough just until comes together; do not overknead. Pat or roll out the dough until it is 1/2 inch thick. Using a 2 1/2 inch biscuit cutter, cut out biscuits and place 1 inch apart on an ungreased baking sheet. Gather up the scraps, nead briefly, and repeat until all the dough has een used. 

Bake until golden brown, about 18 minutes.

My notes: This way gives you about 14 biscuits. But I made them the way he made them at the cooking demonstration. I didn't turn the dough out onto a floured work surface, I took two dessert spoons and formed them into quenelles - like lozenges of ice cream - and laid them close together in a buttered skillet. This gave about 9 large biscuits. I also added a small bunch of finely scissor-sniped chives and about 4 ounces of crumbled goat's cheese.

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