I work the butter in with my finger tips and add cold buttermilk or soured milk. My dough is pretty wet but I've had good success using a lot of flour when I pour it out of the bowl. Then, I fold and press until it's cohesive. I cut only using a biscuit cutter and my biscuits always come out high and fluffy and flaky. My dough never looks smooth like the picture. When it does, my biscuits aren't as flaky.

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