Everyone- especially down here in SC- has their own biscuit recipe/method. I mean, even my mom and I have different ones.
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    The starting lineup: 2 & 1/2 cups of all purpose flour, 8 tbsp of cold butter* (cubed), 1 cup of buttermilk, 2 tbsp of baking powder, 1 tsp of sugar, and 1 tsp of salt
  2. *- seriously, cold butter is one of the keys to this so after you cube it, stick it back in the freezer for 5-10 mins so it can get cold.
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    Combine the flour, baking powder, sugar, and salt, and while I don't want to tell you what to do, I'll just share that the easiest way I've found to do this so that you don't end up with a bite of baking powder or salt is to combine and sift them together.
  4. "But what if I don't have a sifter, Kayla?!"
    Simply pour them together in your bowl and then take a whisk for a spin around it a few times.
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    Next up is the beautiful golden cubes of deliciousness known as real butter, which....
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    ...you're going to want to cut into your flour mixture (either by using one of these fancy pastry cutters, a fork or even a couple of butter knives) until...
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    ...little crumbs start to form.
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    Once that's happened, you'll want to reward all your hard work by getting a drink, and while you're at it, go ahead and give your flour/butter mixture a cup a buttermilk because we, of course, want to stay hydrated.
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    Do you know what one of the biggest crimes committed against breads and baked goods is? Over-mixing. That's why you're only going to mix your dough until just combined and then flip it out onto a floured surface.
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    After gathering all those little dough bits into one dough ball/mound, you're going to roll it out to 1/4" to 1/2" thickness. Now you could cut them out and them here and they would still be delicious, but...
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    ...have you ever wondered how they get those nice, fluffy layers in biscuits? Yes? Well, they do it by folding the dough. Wait, what? I know, but I promise this is so much better than folding laundry. Essentially what you'll want to do is take one third of your dough and fold it over on top of the middle third.
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    But your other (single layer) third doesn't want to be left out so you're going to fold it over onto the middle, too. Once you've done that, you're going to turn your dough 90 degrees (i.e. if it was horizontal, it'll now be vertical) and then gently roll it back out (remember we don't want to destroy those layers we just created).
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    I usually do the fold and turn method 3-4 times in order to build up all those beautiful, flaky layers.
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    Now we've reached a decision point: pinch off little bits of dough to form the biscuits or use a cutter. Obviously, I used a cutter this time but either method works, y'all.
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    You'll want to put your little biscuits on a greased baking sheet and into a 425 degree oven where they're going to hangout for 15-20 minutes, or until the tops are golden brown.
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    Once they're finished baking, you can either eat them as is, or....
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    ... you can brush a little melted butter (and honey) on the top.
  18. What you choose to do with them from here is entirely up to you, but I usually bake a batch at the beginning of the week and then eat them for breakfast/lunch with some jam/jelly, an egg, or little pieces of chicken that I've cooked.
    This was actually my lunch today.
  19. Even Mo's a fan of these things.
    I dropped one earlier and just wasn't in the mood to fight her for it.