There are TWO ways to make this with slight modifications in amounts of butter/liquid - 1. higher temp = slightly more crumbly biscuit or 2. lower temp = A bit softer, less crumbly
Both taste great, but I think I might prefer the lower temp recipe.
LOWER TEMP RECIPE:
Chop in using a pastry cutter:
Mix in with a spoon until combined:
HIGHER TEMP RECIPE: