Southern Style Buttermilk Biscuits

Keep all your ingredients chilled as much as possible as to not over mix your dough. We will be wanting to work quickly, and fast to bring the dough together.  Using a pastry cutter, or large course end of a box grater will help keep your hands off the dough for a more controlled temperature.  If you don't have the means to use tools, you can simply pinch up your butter into small flakes, and then re-chill everything in the fridge before you combine the dough.

1. Preheat the oven to 475 F (245 C)
2. If using a pastry cutter, combine the butter chunks and flour with a chopping and rocking motion until your butter and dough form into what looks like pea-sized bits.
3. If using a box grater, grate the butter stick into large flakes, and then toss with the flour until just combined.
4. If using your hands, pinch the butter into the flour forming small pedals. Do this quickly to avoid melting your butter too much. Place the dough in the fridge when combined for about 15 minutes before proceeding.
5. Add buttermilk slowly, stirring with a fork until the mixture is just moistened and comes together into a shaggy dough.
6. Dust your working surface with a little extra flour and pour out the dough.
7. Pull the shaggy dough into a loose ball, and with your palms, or a rolling pin, flatten the dough into your desired height or about 1-2 inches. The thicker the dough, the taller the biscuit, but too thick will not cook properly.
8. Line a baking sheet with parchment paper.
9. Portion the dough by cutting straight down, without sawing, or twisting your cutting tool of choice. This can cause the layers of dough to fuse along the edges and not allowing for maximum rise.
10. Pull together any loose scraps to form the last two or more biscuits.  Don't over work the scraps or you will get less fluffy results.
11. Place each biscuit on the baking sheet no more than 1 inch apart. They should be almost touching. This will help them rise using each neighboring piece as support.
12. Bake for about 8-10 minutes until lightly golden brown.
13. Brush with butter and flaky salt and serve immediately.