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Preheat oven to 450°F (230°C). Grease or line a baking sheet.
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In a large bowl, cut cold butter into flour using a pastry cutter or fork until crumbly (pea-sized bits).
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Add buttermilk and gently mix until just combined (don’t overmix).
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Turn dough onto a floured surface, gently pat and fold the dough a few times to build layers (about 4–5 folds).
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Pat to about 1-inch thickness and cut biscuits using a biscuit cutter or glass.
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Place biscuits in a buttered cast iron skillet or close together on a baking sheet (they rise higher when touching).
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Bake for 15–18 minutes or until tops are golden.
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Immediately brush with melted butter after removing from oven.
💡 Tips for “Billion Dollar” Fluffiness:
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Keep your butter cold until mixing.
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Don’t overwork the dough.
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Let biscuits touch slightly when baking for a taller rise.
Would you like a cheddar version or a sweet variation (like honey butter)?
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