A note about flour. White Lilly is the way to go. CI recommended half cake flour and half AP. The AP was for a crisp crust. Who in the hell wants a crisp crust?!! I think that's pure Yankee foolishness or as my quite foolish co-worker would put it, dancing for French fries (don't ask.)
Take everything for spin via a few quick pulses. That looks perfect.
Pour the buttermilk evenly over the top. Pulse it just until you get some clumps. Gluten is the enemy here. Over mixing will give you some tough, chewy biscuits. Dump everything on your board and bring it together as quickly and gently as you can.
Look at what cha get.
Now that's a breakfast! My Daddy would be proud, as would my biscuit and syrup eatin' uncles. I'm a purist. Unless it's a biscuit sandwich, all I want on mine is butter. Syrup, jelly and gravy (especially gravy) are gross.
Tools of the trade: