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Cold butter in the mixer vs frozen grated: one batch of biscuits taught me a lesson
I tried freezing and grating a stick of butter for biscuits last Sunday and the dough came together in about 20 seconds with almost no gluten forming. My usual cold-cubed method took twice as long and the biscuits came out flatter. Does anyone else grate frozen butter for pastry or is that just asking for cold fingers?
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olivere307d ago
Froze a stick for 15 minutes last month and used the big holes on my box grater. Game changer. The butter stayed in little shreds instead of smearing into the flour, and I could actually see streaks in the dough, which is what you want. Cold hands are a real thing though, so I hold the stick with a paper towel and grate straight into the dry stuff. Mixing took maybe half the time of my old cubed method. Only warning is don't let it sit out too long after grating or it clumps back up on you.
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