When making scones, biscuits, or pie crusts, the recipe will often instruct you to “cut the butter into the flour” until you have small pea-size pieces of butter coated with flour. This helps create flaky layers within the pastry but one of the keys is to keep the butter cold even when you’re handling it. Here’s a genius trick to make this easier:
Freeze the stick of butter for 1 hour or until solid. Grate the butter on the large holes of a box grater to create shavings then gently mix it in with the flour. Place the mixture back in the freezer for 15 minutes to solidify the butter and continue with the recipe.
This technique works faster than using a food processor and makes clean-up a breeze. The next time you need to cut butter into flour, let the grater do the work for you.
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