Homemade biscuits

Directions

• Place your flour in a glass or stainless steel mixing bowl. Use a grater (I use a box grater) to grate the frozen butter into the flour. GENTLY incorporate the butter into the flour until it appears quite lumpy, then put the mixing bowl into your freezer for 10 minutes. A dough that’s colder than a Tyrese Haliburton stare after nailing a three will cause the butter in the dough to evaporate quickly in the oven, helping your biscuits to rise just like Daybreak in the morning.
• While your mixing bowl is in the freezer, pre-heat your oven to 425. Prep a baking sheet with parchment paper, no need to grease it.
• After ten minutes, remove mixing bowl from freezer. Flour your counter or cutting board, wherever you plan to work your dough.  Make a well in the middle of your flour mixture, then SLOWLY pour the buttermilk in, stirring with a spoon to mix it in as pour. The dough will be quite sticky once you finish this step.
• Flour your hands so they don’t stick to the dough, and turn the dough onto your floured surface.  GENTLY press the dough with your hands or a floured rolling pin until it’s about two inches thick, then knead it (fold it over on itself) gently about 8-10 times, lightly pressing it or rolling it down before each fold.  Don’t overwork your dough, or your biscuits may fall flat like the Dad jokes Ray inserts into news scripts. 
• After your last fold, form the dough into the shape of a ball and gently roll it out with the rolling pin to a thickness of 1 1/2 inches. Use a floured biscuit cutter or a floured drinking class to cut your biscuits, reforming the dough as you need to in order to use it all. 
• Place the biscuits to where they are touching on your baking sheet. If you’d like, brush the tops with the melted butter, then bake for 15-18 minutes until they are lightly browned on top. 
• Best way to serve, with gravy – sausage gravy or just regular white gravy. Second best way – chocolate gravy on top.