Frozen butter grating, I was wrong about the whole thing

I used to swear by grating frozen butter for biscuits, but after doing it side by side with room temp butter last Sunday, the frozen stuff made the dough tough and streaky. The cold shards melted unevenly in the oven, so I got these dense pockets instead of flaky layers. Anyone else drop this hack after actually comparing batches?

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shaneb1615d ago

I had the same issue until I started freezing the butter then cutting it into small cubes instead of grating. The cubes stay cold longer through the mixing and you get those flat pockets of fat that steam up in the oven. Grated butter has too much surface area so it warms up fast once it hits the flour. Try dicing it small, tossing in flour, then smushing each piece flat between your fingers before the liquid goes in.

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