Frozen, grated butter could be key to a good biscuit / pastry
By Hicbd
Mon Jan 6 2025 1:17 pm
"The trick is to use grated, frozen butter. Now, the frozen part should make sense. As I mentioned before, we want to give ourselves as much time as we can with this butter as cold as possible, so why refrigerate it when we can freeze it? As far as the grated part — well, let me explain. Biscuit dough is tricky because you obviously want all the ingredients to be well distributed and nicely incorporated, but you also want to avoid overworking your dough. By grating the butter, it's much easier to evenly distribute it among the dry ingredients, and the grated butter pieces are small enough that you don't need to get in there with a pastry cutter, which can often lead to overworked dough."
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