Preheat oven to 425°F (218°C). Line a baking sheet with parchment paper.
Turn out dough onto a lightly floured surface. Using your hands, pat dough into a rectangle (the size doesn’t matter), and cut into fourths. Stack each fourth on top of each other, and pat down into a rectangle again. Repeat procedure 3 more times. It’s important to work as little as possible with the dough, and not press it down too hard, to insure airy, buttery center and tall biscuits. Also work quickly so that the dough stays cold throughout the process. If the butter starts to melt, place it in the fridge for several minutes.
Recipe by Brian Hart Hoffman, Bake from Scratch