I've been using America's Test kitchen "Ultimate Flaky Buttermilk Biscuit" recipe. Its pretty similar to other recipes that I have used in the past. Grated butter and chilled bowls and surfaces seem to help. I also use powdered buttermilk. We started using powdered milk products when baking a few years ago with great results. Add the powder required for how ever many cups of liquid to the dry ingredients. Then add water instead of liquid milk.Everything looks amazing but WOW those biscuits look incredible! Mind sharing the recipe? I usually do a couple book folds with biscuit dough but have never gotten layers that impressive.
The recipe is lots of folding and rolling Roll out fold in thirds, turn 1/4 roll out, repeat 5-6 times. You can feel the dough really tighten up and it won't roll easily. I don't do the trim to even out the edges. Occasionally I will cut rounds but usually squares and usually six not nine.