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TIL my biscuits were flat for 2 years because I used room temp butter
For 2 years I let my butter sit out on the counter like I was making cookies, and my biscuits always came out flat like hockey pucks. Last month my sister-in-law watched me bake and asked why my butter was so soft, then showed me her trick of grating frozen butter on a cheese grater into the flour. The little shreds stay cold until they hit the oven, and the steam makes actual layers. First batch with the grater gave me biscuits that rose almost 2 inches, and my husband ate three before dinner. Anyone else switch to grating or do you just cut it in with a pastry cutter?
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emmam3215d ago
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?
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