Thank you! I think it’s a result of using a mix of All-Purpose + Cake Flour and freezing the butter, then grating it onto a chilled cutting board with a chilled box grater. Keeping everything cold, working fast, and patting, not rolling, to avoid overworking the dough is key!
Similar to scones, but much less dense & tender, more fluffy & flaky. My recipe uses cake flour, all-purpose flour, lots of unsalted butter, buttermilk, a smidgen of sugar, baking powder, baking soda, & salt.
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