Grate frozen butter. It's our favorite fast-and-easy technique to incorporate ice-cold fat into flour. Recipe: Our Favorite Buttermilk BiscuitWatch: Our Best Ever Buttermilk Biscuit
Stir together all ingredients exactly 15 times to form a ragged, slightly sticky dough.
Fold and roll the dough 5 times before cutting. This creates buttery layers that bake up flaky.
Punch straight down when cutting. Don't twist; it will ruin your layers and reduce the overall rise.
Arrange dough rounds so the sides touch. The biscuits will help each other rise to the occasion.