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Hot take: a diner cook in Reno showed me the cold butter trick for air fryer biscuits and I'm never going back
I was at a little diner off Virginia Street in Reno last month and the cook saw me eyeing his biscuit station, so he told me he never uses soft butter for anything that goes in a hot oven. He said you grate frozen butter straight into the dry mix, and I tried it in my air fryer at 375 for 11 minutes and got the fluffiest biscuits I've made yet. Does anyone else grate their butter instead of cutting it in, or am I late to this?
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morganj8112d ago
Wait, so you're telling me the butter has to be frozen solid, not just cold from the fridge? I've been doing the cold butter thing for a while, just cutting it into little cubes and working it in with my fingers, but grating frozen butter sounds way easier and I bet it keeps those little pockets of fat from melting too early. That's the whole point, right, you want the butter to stay in tiny shreds so when it hits the air fryer it steams and makes those flaky layers. I'm wondering if a cheese grater is the move or if you have to freeze it for a few hours first so it doesn't just smear. Gonna try this with some sharp cheddar folded in too, I bet that would be unreal.
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