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["Freeze butter.", "Once butter is frozen and you're ready to bake, prep oven to 425F.", "Add flour to large mixing bowl, then the rest of the dry ingredients. Whisk them together.", "Using a large cheese grater, grate the frozen butter.", "Mix the butter and dry ingredients with fingers so there are few to no lumps of butter, and there is little butter stuck to the bowl.", "If you have a mixer, put the dough hook on. Turn on to the slowest setting so that it forms a cavity, and slowly pour 3/4 cup of buttermilk and 1/4 cup of heavy cream. Very slowly, continue adding to the mixture until it is just a little bit wet.", "If you're not using a mixer, put your butter+dry ingredient mixture on a large cutting board or clean counter. Create a cavity in the middle and add liquid very slowly mixing it in with a large fork. Continue this process until the dough is just a little bit wet.", "Lightly dust (err on the side of more) a cutting board or countertop and to your hands. Flatten out the dough by hand to about 1"" thick, rub more flour on your hands and smooth out the top. Cut into 2"" pieces (use a hard plastic cup if you don't have a tool). Re-roll dough and repeat until there's a random piece left.", "You may refrigerate the biscuits for a couple of days heating them when you're ready to eat them, but make sure they're covered.", "I prefer to use silicon mats, but greased trays will work just as well... on the mats/trays space the biscuits 1""-2"" apart and place them on the middle rack as far back in the over as possible. You might want to brush some melted butter onto the tops of the biscuits. Ovens can vary so check them around 10 minutes, they should begin to crisp up (back ones generally, do so first)."]
