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Perfect, Flaky, Layered Buttermilk Biscuits {tutorial} + how to freeze and bake later


4 cups (1 pound by weight) self-rising flour
1/2 cup (1 stick or 4 ounces by weight) very cold butter
1 1/3 cups buttermilk plus extra if needed and for brushing
all purpose flour for dusting the work surface



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