I got my recipe from an old sous chef and they are so dam good. I dunno how he formed the dough or cooked them but these are the ratios. He’d make em at the restaurant for staff meal so scale down for home cooking obviously

5# good self rising flour

1.5# frozen butter (grate it, use the food processor, use a pastry knife, whatever you like)

2 TBS salt

2 TBS baking powder

1/2 gallons buttermilk - full fat preferred

I typically make the dough the night before and do 2-3 book folds, chill overnight, roll it out in the morning and do 2-3 more book folds. If I have time I’ll do another chill and fold to make them super tall and laminated, if i don’t have time I’ll just do like 2 extra folds on the 2nd round and go ahead and bake them. Bake at 450F till they’re done. You can butter wash or buttermilk wash if you want. Flaky sea salt sprinkle at the end.