Secret for flaky biscuits: Do not knead. Cut the dough in half, stack, and smush. Do this 8-10 times until dough feels good, but not too elastic. Cut and bake as usual. At first it feels crumbly, like it's not working, but it comes together beautifully. You get HUNDREDS of layers this way, and it is so delicate!
Another tip..., put buttermilk in the freezer for about 5 mins. While that's happening, barely melt your butter. When the buttermilk comes out of the freezer, stir the melted butter in with a fork. You get perfect little balls of butter to mix with the flour. Much faster and easier when you mix.
I'm sorry I'm a breakfast sandwich asshole. I only like unbuttered English muffins or whole-grain toast- not biscuits or croissants for my breakfast sandwich. Because you care.
Number 1, those chives don't look like they are on a windowsill, and number 2, you have a windowsill? Also I tend to kill most plants I try to grow. Except for one! ;-)
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