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My grandma's tip about cold butter ruined my biscuits for a decade
My grandma always told me to use butter straight from the fridge for flaky biscuits. I followed that advice for about 10 years and my biscuits always came out dense and flat. Last month I finally got fed up and tried grating frozen butter into the flour instead. That one change gave me layers I never got before, with a full inch of rise. Now I'm wondering if she just had a different definition of flaky or if I was doing something else wrong. Has anyone else had family advice that held you back for years before you figured out the real trick?
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