Grating frozen butter is such a game changer, my grandma used to do that trick with a box grater back in the 90s and her biscuits were always tall. The little shreds coat the flour without melting into it, which is what gives you those flaky pockets instead of a dense puck. Do you pop the finished biscuits back in the oven for a minute if the middle looks a little doughy, or does the 2 inch rise mean they're done all the way through?

Ha, I love that the turkey had to suffer for your pride. My own version of this is that I used to make fun of people who journal, and now I have a notes app full of half ideas I read back like they were written by a drunk stranger. The prompt that finally got me going was just the simple "write about a meal that changed something," which sounds so plain but it unlocked a whole story about my grandma's kitchen. Turns out the training wheels were just the bike the whole time. Your niece basically did you a favor and didn't even know it.