I come from the South and have lived most of my life in the South and traveled throughout the south. I don't think I have ever eater a biscuit that incorporated the fat by folding or laminating. Fat is usually cut into the flour with a pastry cutter or by using the cooks fingers. Those that want a crisper biscuit use a higher fat/flour ratio and make a thinner biscuit. Some of the newer biscuit shops might fold and laminate but I do not this this is the typical method.

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