a pea sized floured butter pieces. Add all but 2 tablespoons of the buttermilk. Gently knead the
dough until it just comes together. I like wearing gloves to help both keep my hands from drying
out from multiple washings and it prevents my warm fingers from melting the frozen butter.
turn clockwise 90 degrees. Roll to 1/4-1/2 inch thickness again, fold and repeat. As long as
you are folding in the opposite direction of the last fold you will begin to notice your dough is becoming layered. Keep folding till you have folded four times.
down without twisting at all, or a knife pushed straight down into the dough. I don't have
cookie cutters, so I made square biscuits using a knife.
of buttermilk to brush on the biscuits.