Spring Vintage Capsule + Katherine's Biscuit Recipe

I'm not sure what it is about Spring that brings out my love for all things romantic and feminine. Perhaps it's the awakening of nature all around us that begs for us to slow down and savor its beauty.

Knowing my dear friend and #BAMDreamBabe Katherine has the same affinity for over-the-top lady-like behavior, I enlisted her to play dress up in our new vintage capsule, as well as share her outta sight biscuit recipe - and make a batch for us to enjoy that day (I’m no fool!)


 Katherine wearing a  vintage Wales blouse  in her Silver Lake home.

Katherine wearing a vintage Wales blouse in her Silver Lake home.


Hello my name is Lady Katherine and I make biscuits in Silver Lake for myself and my friends.

A few years ago I thought it would be a fun challenge to try to achieve the flakiest and most layered biscuit I could. I wanted to learn what went into really successful biscuit making.


I've always loved baking - There is something about following all those precise instructions that really speaks to my Virgo heart.


I probably tried 8 or 9 different recipes and read 15 blogs on the topic before I ultimately pulled together a recipe of my own that I find to be simple but special - a good way to live life as well, right?


Although I haven't steered away from this recipe, I still order biscuits at restaurants if on the menu— simply for research purposes!



  • 2 cups unbleached all-purpose flour, plus more for dusting your board.
  • 1/2 tsp baking soda
  • 1 tbsp baking powder(one without aluminum)
  • 1 tsp kosher salt
  • 1 stick of butter frozen
  • 1 cup buttermilk
  • Sugar for topping, if you're into that.


  1. Preheat oven to 450 degrees F.

  2. Sift your flour into a mixing bowl at least 2x, then add all other dry ingredients and sift again. Pro Tip: Use a cheese grater to grate your frozen stick of butter then add it to your dry ingredients.
    Note: Because your butter flakes are now the perfect size all you really need to do here is incorporate the butter throughout the dry ingredients, don't blend or mash too much here. During this step I like to pretend I'm a little crab with crab claws and quickly pinch the butter into the flour until it's evenly distributed.
  3. Create a well in your flour/butter mixture and pour your buttermilk into the center. Use your hand to scoop the dry ingredients into the wet and mix until fully combined, it will be very wet.
  4. Turn the dough out onto a lightly floured surface like a cutting board or If you have a nice sister like I do who gave you a special marble baking board now is the time to haul that bad boy out and use it!
  5. Pat the dough out into some sort of a shape that slightly resembles a square or a rectangle. Pro Tip: Use only your hands, no rolling pins! Then fold the dough over on top of itself and continue patting it out and folding it over onto itself 3-4 more times. In this step you are creating the layers that you will see once your biscuits are baked so you don't want to smash them down to hard.
  6. Using a biscuit cutter, cut out your biscuits and be mindful not to twist the biscuit cutter as you pull it out of the dough - that will effectively kill your layers from separating and rising during the baking process. Just punch that biscuit cutter DOWN and UP, down and up.
  7. Place your biscuits on a cookie sheet and bake for 10-12 minutes.
 Katherine wearing a  vintage   Beaded Floral Cashmere sweater  at her Silver Lake home.

Katherine wearing a vintage Beaded Floral Cashmere sweater at her Silver Lake home.



My favorite way to enjoy a biscuit is with friends on my terrace, drinking rosé, and wearing vintage clothing items brilliantly sourced by my dear friend Hillary Justin.

— and with Sqirl jam!! Which is shockingly more delicious than any other jam on the market. Shockingly.


 Katherine wearing a  vintage Floral Applique Cashmere sweater  in her Silver Lake home.

Katherine wearing a vintage Floral Applique Cashmere sweater in her Silver Lake home.


Thanks for sharing your delicious recipe, Katherine!