Preheat oven to 425 degrees - Cooking time is 13-15 minutes
Combine your dry ingredients and whisk
Combine your wet ingredients and whisk
Take your box grater and put it in the middle of the bowl of your flour mixture.
Grate about a third of your butter, then toss lightly in the flour, continue grating do this until all the butter is grated. The last bit I tend to pull apart with my fingers.
If your butter is getting too soft, use your flour to coat. Lightly distribute the butter throughout your flour mixture with your fingers.
Make a hole in the middle and pour in your wet ingredients.
Using a bowl scraper, or a stiff silicon spatula, start combining the mixture. It's a bit wet and shaggy.
Continue to fold over on itself until most of the shagginess has been incorporated. Put out onto counter or rolling board that has been well floured.
Roll or press out with your fingers to about a half inch thick and then use your biscuit cutter to cut out your biscuits.
***When you put your biscuits on the cookie sheet, make them touch. Touching each other will help them rise considerably higher. You will even notice that the edges of the ones that are on the outside will be lower then those in the middle.
I normally get 12-15 biscuits depending on what size I use to cut them out. I tend to use a smaller size if I'm making them for biscuits and gravy, and larger if we are going to use them to make breakfast sandwiches.