— Jody Criman

So, um, if you're making biscuits, typically your milk and your butters wanna be as cold as possible. And what happens is when you are making your dough, you're folding in your butter, um, you know, into the flour and it creates, it's, you want to cut it up in little pieces. And what it's doing is creating little micro pockets of butter. And when you bake those, they steam and kind of puff out the, um, the flour, and that's actually what makes a flaky biscuit. Um, so you typically wanna keep your butter as cold as possible until it actually gets into the oven. So, um, if it's stating that the flour and milk should be cold, you kind of want everything to be cold. Now, in actuality, if you did say put your flour in the freezer for an hour before you started making your biscuits, by the time you're done kneading it and working it, it's going to probably be at room temperature or above again. Um, so it's great that you're starting with it out as cold, but, um, you know, the important part is to be able to keep those little butter solids, um, you know, uh, small and as cold as possible. So usually what people recommend is to be able to put the entire mixture after you're done kneading again, back in the refrigerator to be able to cool it back down and then, um, bake it off afterward to make sure that those little pockets of butter stay in there and to get that really flaky texture. So, um, yeah, so that's basically the answer for that. The, the flour, you know, is debatable if it's actually going to stay cold, especially after kneading. Um, but it's, you know, every little bit helps.