Lessons in Biscuit-Making from a Seasoned Baker

For the past few years, I’ve subscribed to a straightforward biscuit-making method, learned from a pastry chef friend. (Sorry, Grandma!) First, I put a stick of butter in the coldest corner of the freezer. When I wake up the next morning, I grate that frozen butter into a bowl of White Lily self-rising flour, and then add enough buttermilk to turn the dry mix into a soft but foldable dough, handling all ingredients delicately to keep the butter cold and the biscuits flaky.