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I used cold butter in my biscuits for 2 years before my sister-in-law caught it
Last Saturday at my sister-in-law's house in Boise, she watched me cube cold butter straight from the fridge into my flour and asked why I wasn't freezing it first. I always thought cold was cold, but she said frozen grated butter keeps little pockets of fat that steam up in the oven and push the layers apart, and my biscuits have come out tall and flaky ever since. Has anyone else made this same mistake, or is there another biscuit trick I'm still missing?
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jordans1817d ago
Grating frozen butter is clutch but nobody talks about how you handle it after. If you let it sit in the flour too long before mixing, it thaws and you lose the whole point. Toss it in, cut it fast, and get those biscuits in the oven before the butter gives up.
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