F&W Test Kitchen whiz Justin Chapple demos a genius trick for making biscuits with grated butter.F&W Test Kitchen whiz Justin Chapple demos a genius trick for making biscuits with grated butter.
[MUSIC] I'm Justin Chapple from Food & Wine's [UNKNOWN]. Join me as I demonstrate mad genius tips. 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 you're 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's cold and you bake it, it's going to kind of burst with air during the baking process, and the 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 the dry ingredients. 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 going these tiny pieces that are just going to melt away during baking We're gonna end up with exactly what we want. [MUSIC] [BLANK_AUDIO]