4 TIPS TO THE PERFECT 3 INGREDIENTS BISCUIT !!!!!!!!

FOR A NORMAL BATCH OF 12 NOT TOO THICK USE : 2 CUPS SELF RISIING FLOUR (SIFTED) 1 STICK FROZEN BUTTER ( OR OLEO, MARGARINE) 1 CUP VERY COLD BUTTERMILK * FOR THESE EXTRA THICK, HIGH BISCUITS I DOUBLED MY RECIPE ABOVE AND THEN ROLLED THE DOUGH THICKER BEFORE I CUT THE BISCUITS OUT. USING BUTTER MILK WILL GIVE THE BEST RESULTS , BUT IF NONE ON HAND THEN USE HEAVY WHIPPING CREAM OR WHOLE MILK OR 2% MILK THE THICKER THE LIQUID USED THE BETTER THE BISCUIT WILL BE YOU CAN MAKE YOUR OWN BUTTERMILK BY MIXING 1 CUP MILK (WHOLE OR 2%) WITH 1 TBSP LEMON JUICE OR WHITE VINEGAR, LET IT SIT 10 MIN ,UNTIL IT CURDLES , THEN YOU HAVE BUTTERMILK !! THE 4 MAIN TIPS TO FOLLOW TO MAKE PERFECT SOFT TENDER BISCUITS IS IN HOW YOU MIX AND TREAT THE INGREDIENTS : THE FLOUR MUST BE SIFTED !! THE BUTTER MUST BE FROZEN SOLID BEFORE YOU GRATE AND ADD IT TO FLOUR THE MILK MUST BE THE THICKEST QUALITY AND ICE COLD YOU MUST ROLL AND FOLD THE DOUGH AT LEAST 4 TIMES, I OFTEN DO IT 5-6 THESE FOLDS HELP CREATE THE LAYERS IN THE BISCUIT