/ck/ - Food & Cooking

[Anonymous No.19328668]

>spend 10 whole minutes cutting cold butter into small bits with a knife
>spend 10 whole minutes mixing it into flour with my hands
am i making biscuits wrong? i tried mixing it with a pastry cutter but the holes are too big and left abunch of unmixed butter that just melted in the oven
and someone told me i could use a blender to cut the butter but my butter just sticks to the top and sides of the blender and nothing happens

[Anonymous No.19328688]

>>19328668
you want cold butter when it goes in the oven. don't handle the dough so much.

[Anonymous No.19328748]

>>19328668
>i tried mixing it with a pastry cutter but the holes are too big and left abunch of unmixed butter that just melted in the oven
cut the butter into the dry ingredients more

one alternative that might work for you is freezing the quantity of butter you need, and then using a cheese grater to grate it into your dry ingredients and gently and briefly mixing as your hands would warm the small bits of butter up and melt them.

[Anonymous No.19328853]

>>19328668
>am i making biscuits wrong?
yes.
If you have a food processor then put the cold butter and dry ingredients in there and pulse until the butter is cut in, the flour will prevent it from sticking. If you don't have a food processor then freeze the butter and grate it with the large hole section of your cheese grater straight into the dry ingredients (to keep it from clumping back up).

[Anonymous No.19329016]

>>19328668
Freeze the butter and grate it
Mix everything with 2 forks
Keep the mixing bowl inside another with ice
Only touch the dough when forming the balls, don't press it too much just enough so it sticks together

[Anonymous No.19330872]

>>19328748
>>19328853
>>19329016
not op but thank youu!

[Anonymous No.19330888]

>>19328748
yeah, this is a good way. trying to cut cold butter is a nuisance; it's effectively a soft glass. shaving it is significantly easier.

[Anonymous No.19330890]

>>19328668
Thirding grating the butter. I would also recommend you take your biscuit dough and form it into a round puck, maybe an inch and a half thick, then cut it into wedges, like a pizza. Youll get much more evenly shaped biscuits

Space them out way more than what youre currently doing. Each wedge should have a bit of a perimeter to expand/crisp up

I would also recommend raising your oven temp 25-50°c more considering how pale your biscuits are looking

[Anonymous No.19330910]

>>19328668
What is that tendies?
Whatever it is it needs some mustard.

[Anonymous No.19330915]

>>19328668
are you trying to speedrun atherosclerosis?

[Anonymous No.19330947]

>>19328668
freeze the butter then grate it

[Anonymous No.19330956]

I cant believe nobody suggested it yet

Freeze the butter and grate it

[Anonymous No.19330967]

>>19328668