Bigass Buttermilk Biscuits

Prep Time: 5-10 minutes, based on how many times you've made them before ;) 

Cooking time: 12-15 mins

Total Time: 25 mins

1/4 cup unsalted butter, CHILLED, preferably frozen.

2 cups AP (Canadian!) flour

1 tbsp baking powder

1 heaping tsp kosher salt

1 tbsp sugar

3/4 cup buttermilk  (I used homogenized milk with a tsp of lemon juice, left for 15 minutes)

Preheat oven to 425, line a cookie sheet with parchment.

In a large bowl, mix the dry ingredients together with a whisk, until well blended.

Use a grater to GRATE the butter, preferably INTO the flour mixture (tossing to coat so you don’t get huge clumps of grated butter).

BLEND in the butter until coarse crumbs are formed (I just used a VERY thin whisk, didn’t wanna go find my cutter)

Add milk, and stir until it comes together. DO NOT over-stir it. You want the milk to have been absorbed, that’s it.  I follow a "15 turns of the bowl" rule.

***OPTIONAL IF ADDING HAM/cheese : do so now. Your own proportions, dead serious.***

Form the dough into a flat rectangle USUNG YOUR HANDS, on a lightly floured surface. Fold the rectangle onto itself, turn, and repeat a few times. You’re basically creating a few layers of flaky goodness, here (process called "laminating", if you're interested in that shit.) . Try to move quickly, as you don’t wanna warm the butter up too much. Aim for a dough between 1" To 2” thickness.

Dip a biscuit cutter (or wide glass) into some flour, then cut your biscuits.  

STRAIGHT DOWN, do NOT TURN THE CUTTER AT ALL.  

SHOULD yield anywhere from 6 large to 8 or 9 medium biscuits, though the last few will be pretty scrappy. PLACE THEM ALL directly up against each other, edge wise. That's the key to the high-rise. 

Bake for 12-15 mins, remove from oven and brush with some melted butter (Salted/Unsalted: YOUR call. I prefer em salty.  HELL, I PREFER to throw a tsp or two of honey in WITH the butter when melting it, to turn these into a sweet and salty treat!)