Called BS on using cold butter for biscuits, was dead wrong

Spent 6 months making hockey pucks because I thought room temp butter was fine. Finally tried grating frozen butter last Sunday and got actual flaky layers for the first time. Anyone else resist a basic baking rule for way too long?

3 comments

3 Comments

ryan36918d ago

Wait hold on you were baking bread at 500 degrees? That sounds crazy hot but I guess it works if you got a good crust. I read somewhere that most home ovens can barely hit 500 and the temperature swings are wild so I never even tried it. Now I'm wondering if my oven is lying to me and I need to test it with a thermometer or something. Might try that this weekend just to see what happens.

sageadams18d ago

Heard that one. I spent a solid year making dense, sad loaves of bread because I refused to believe the whole "low and slow for crust" thing, finally cranked my oven to 500 and got a crackly, beautiful result on the first try. Honestly, it's humbling when the simple advice you've been ignoring turns out to be the actual secret.

sethhernandez16d ago

@ryan369 @sageadams you two are acting like you discovered fire or something. Room temp butter makes perfectly fine biscuits if you ask me, it's not like everyone's eating at the Pillsbury bake-off. Grating frozen butter is fussy and leaves a mess all over your counter. I'll take a slightly less flaky biscuit over scrubbing shreds of butter off everything any day.