1. Line rimmed baking sheets with parchment paper and set aside.
2. Mix all the dry ingredients in a non-metallic bowl.
3. Grate the butter with a box cheese grater. Put this aside in the freezer for at least a ½ hour before putting into the flour mixture.
4. Add 1 cup buttermilk and ¼ cup heavy cream together.
5. Toss gently all ingredients including the dry, wet and butter shavings.
6. Roll out mixture (it’s going to be a bit coarse at first) using a floured surface. Now smear the butter flecks into the flour mixture.
7. Roll it out five times. Roll dough into 12 x 9 inch rectangle with a short side parallel to edge of counter. Starting at bottom of dough, fold into thirds like a business letter, using a bench scraper or metal spatula to release dough from counter. Press top of dough firmly to seal folds. Turn dough 90 degrees clockwise. Repeat rolling into 12 x 9 inch rectangles, folding into thirds, for a total of 5 times. Use a good firm rolling pin press for this process.
8. After the last set of folds, roll dough into a squared shape about 1 inch thick. Transfer dough to prepared sheet, cover with plastic wrap (or parchment paper), and refrigerate for 30 minutes.
9. Heat oven to 400 degrees Fahrenheit.
10. Transfer chilled dough to lightly floured surface.
11. Using sharp knife, cut into 1 x 1 inch squares.
12. Place them an inch apart on your prepared baking sheets.
13. You can at this point use some melted butter to brush the tops of the squares.
14. Bake until tops are brown for about 7-10 minutes, rotate sheets, and bake another 7-10 minutes.
15. Transfer to wire racks to cool for 15 minutes, outside the oven.
16. Now your golden biscuits are ready to be served! If you’re serving them within two days we would not suggest refrigeration. You should end up with 40-50 1X1 inch bite size squares, with 3-6 bites being a proper dose of herbal goodness for each guest.