F&W Test Kitchen whiz Justin Chapple demos a genius trick for making biscuits with grated butter.
I'm Justin Chapple, from Food and Wine's Test Kitchen. Join me as I demonstrate mad genius tips. [MUSIC] The best biscuits have tons and tons of tiny layers of butter, but to achieve that can be pretty difficult, because you need to cut the butter into the dry ingredients perfectly. This mad genius tip is gonna help make that much simpler. Now what your going to want is a simple box grater. The other trick here is to have really cold butter, even frozen butter would work great. Because when the butter is cold and you bake it going to kind of burst with air during the baking process and that helps the biscuits rise. And that's how you get these big layered buttery biscuits. Because the goal is to get these Thin shards of butter. We're gonna go ahead and grate it directly into dry ingredients. It's that easy. You're just gonna grate it. You're gonna keep grating. You can go fast, you can go slow. I like to go fast, just like this. Using this method, we're not gonna have these big boulders of butter. We're not gonna have these tiny pieces that are just gonna melt away during baking. We're gonna end up with exactly what we want. [MUSIC] [BLANK_AUDIO] Hi, I'm Anthony [UNKNOWN] Food & Wine expert and educator. People always ask me to pair wine with premium chocolate. So if I'm drinking a full bodied red like a Cabernet, I like to pair it with Lindt Excellence 70% coca. The refined bitterness of the dark chocolate is the perfect contrast to the wine's intense ripe fruit, creating a delicious, memorable pairing. [MUSIC]