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  1. Great for breakfast with sausage gravy or at dinner with beef stew! Oven 425 Bake time: 12-15 min (or until golden and spring back) Ingredients 18 TBSP of frozen butter - grated (large cheese grater works great) Mix dry ingredients 6 1/2 cups of unbleached flour 3 tsp salt 3 TBSP sugar 1/2 tsp baking soda 3 TBSP baking powder 2 1/2 c. milk, 1/2 c. half and half OR use 3 c. buttermilk Add dry ingredients to the frozen butter mashing and mixing until crumbly and well combined. Add liquid to the center and using a fork mix well. Don’t over mix, just enough until you get it formed up. I had to add a little more flour here and there - you’ll be able to judge by how sticky it is. It can’t be too sticky to roll. Break the dough into 2 parts. Roll one into a rectangle, about 1/3” high, and fold over, fold over again, and again, should be about 1” high when you use the biscuit cutter. You can really just play with layers, up to you. Repeat with the second part. Cut and place on a parchment paper lined cookie sheet or just pop into a glass baking dish. In either case, you want them to touch as they will rise higher that way. You can brush the tops with butter, but these are very buttery without it.

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