Last Tuesday my biscuit recipe finally turned out right after 6 tries

I have been chasing my grandma's flaky buttermilk biscuits for weeks, and on Tuesday I used ice cold butter cubes instead of grating frozen butter. They actually puffed up tall with real layers instead of being flat hockey pucks. What's the one thing you changed that finally fixed your family recipe?

2 comments

2 Comments

alicea261mo ago

I used to think it didn't matter if the butter was cold or just cool, that people were being dramatic about it. But then I switched from grating frozen butter to dicing it into tiny cubes and tossing everything back in the fridge for ten minutes before cutting it in. The difference was night and day. My biscuits finally rose right instead of spreading out flat, and the layers actually separated instead of being dense and doughy. That one little temperature step changed everything for me.

davis.mia1mo ago

Actually the "tossing back in the fridge" part is the secret. Most people skip that and then wonder why the butter melts into the flour before they even mix it. That ten minutes is basically the whole game.