Warning: my 'quick' biscuit shortcut actually saved me 40 minutes

I kept seeing everyone preach about freezing butter and cutting it in by hand, but after three failed batches on a Tuesday in Austin, I grabbed a box grater instead. Grating cold butter straight into the flour mix took me maybe 5 minutes total, and the biscuits came out flakier than anything I ever made with a pastry cutter. I know purists will say it's cheating, but honestly, the texture was better and I didn't have to wash a extra tool. The key was sticking the grated butter back in the freezer for 10 minutes before adding the buttermilk, which I hadn't seen anyone mention online. My oven spring was ridiculous and they didn't spread into flat discs like my hand-cut attempts always did. Has anyone else ditched the traditional method for a grater, or am I the only one who thinks the result beats the 'proper' way every time?

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milesbailey21d ago

Wait, isn't grating the butter essentially the same as cutting it in, just with extra steps?