This is an easy drop biscuit recipe originally developed by the Beard family cook over 100 years ago. The trick here is to use fresh ingredients in a cold room and a light hand. AP flour may be substituted for the cake flour, but the resulting biscuits will not be as tender. Do not use a cream substitute or any lower-fat alternatives. Converted to weight-based measurement by me, directions by me.
Makes 10 sandwich sized biscuits or 20 regular sized biscuits.