It took me about 50 years to discover the "secret" to nice flaky biscuits. When the recipe tells you to cut the butter into the flour, I have "my way" which makes the recipe almost a never fail. Instead of just measuring the flour and adding the required butter, freeze a stick of butter ahead of time. Then using a food grater, grate the frozen butter into the bowl of flour. Lightly stir it into the flour with a fork while it is still very cold, then continue with your recipe The difference is amazing.
And by the way, this also works for crumb toppings for desserts and pies. I keep a small container of flour, butter and little salt mixed this way in the fridge to make a quick white sauce.
Source: My inspiration was my DH who would never eat my biscuits until I discovered this little trick.
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