Mkkkay Yaaal. I see nobody has commented for a few yrs. Legit Southern biscuit maker here. I made with all butter, and for the cutting in did the frozen sticks grated. Also, after the 1 hr rest at room temp, I put in fridge overnight before freezing. I've made it without the overnight fridge rest, and I notice a nice difference in flavor development. . more of the yeasty/bready flavor comes out. I'm at High Altitude (5500) and that also helps the flours absorb the moisture. Having a baggie of biscuits frozen where I can just grab and bake for dinner is da-bomb. I've also made with up to half whole wheat flour and they are great tasting!!!!

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