I totally forgot about the biscuit recipe I promised, thanks..

I totally forgot about the biscuit recipe I promised, thanks for all the reminders 😉 If you really wanna make them, I rec watching the 8 min video from the other day where I'm showing Tris and Mrs. P how to do it. I'm going to add that video here as a slide for quick reference. Ingredients: 6 cups all purpose flour 3/4 teaspoon baking soda 1 Tablespoon baking powder 1 Tablespoon salt 7 ounces cold butter 7 ounces cold shortening (weigh it then chill, it's harder to scoop it when it's already cold) 3 cups +/- buttermilk Get alllllll your shit together before you start (mise en place). Place all dry ingredients into large bowl. Grate in cold butter using box grater. Roll the butter in the flour often so it will actually be grated vs just smearing into a mess. Then grate in cold shortening. Lightly toss this mixture together before adding buttermilk. The reason you grate the cold fat into the dry ingredients is because those little pieces of fat are what give the biscuits the flakiness and fluffiness. The butter provides flavour mostly and the shortening is what will make them extra flaky. Pour buttermilk into mixture, a little bit at a time, tossing around the ingredients to mix it. You want your mixture to end up wet but not sopping wet lol. You may need a little more or less buttermilk, depending on the brand of flour and your measuring techniques (if 10 people scoop 6 cups of flour, I'm guessing at least 9/10 will have a different weight). Once your mixture is together, turn it out onto a well-floured surface. Press the dough together and pat down until it’s even, about 1.5" thick. You don't need a rolling pin. Do not knead the dough or even turn it over a bunch, unless the dough is too wet. If that happens you can fold it with the counter flour a few times to firm it up. If you overwork your dough, your biscuits will not be as fluffy. If you allow the dough to become too warm, either by sitting on the counter too long or the warmth from your hands, the fat will start to become evenly distributed/melted. If this happens or maybe you get distracted or something, just throw the entire bowl of dough into the fridge and chill it down. It won't harm the process at all, if you chill it for up to a few hours. Longer and the dough may start to oxidize (discolor) and the leavening agents will lose their effectiveness (meaning they won't rise as much). Ultimately you will need to practice to know just how the finished dough should feel. Cut out the biscuits with either a circle cutter or an old fashioned biscuit cutter like I used in the video. Line them up on a baking sheet with the edges touching. You'll wanna bake them at 425 oven (400 if using conventional oven) until they're golden on top. I start with 7 minutes, rotate, then another 7 minutes and go from there. It is normal to have variances in cooking times based on your environment and how wet your dough was. If they're golden on top, the easiest way to tell if they're done is to take a paring knife and lift one up from the middle. If it's dry, they're done. If it's still wet, keep cooking and check every 3-5 min. As soon as they come out of the oven, brush the tops with melted butter. I THINK maybe this covers everything but I'm not used to writing recipes for people who don't work in restaurants lol so if this is confusing or total nonsense please let me know.