“Everything” Buttermilk Biscuits

Prior to the introduction of chemical leaveners in the 1890s, biscuit recipes called for a vigorously beaten dough. But with the introduction of baking powder, making tall and tender biscuits proved effortless. The vintage recipe I started with here is from Aristos Flour (1910). My recipe maintains the simplicity of the original, but is given a truly modern update via the food processor (processing the dough brings “effortless” to a whole new level) a