Cutting in Butter or Shortening for Biscuits

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.