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Hot take: a bakery owner in Santa Fe claims folding cold butter into biscuit dough is a waste of time
I ran into her at a supply shop on Cerrillos Road and she swore a food processor on frozen butter cubes gets the same flaky layers without the mess. I've done it both ways and my folds have never come out as tall, but maybe my technique is just bad. Fold or food processor, which one actually gives you taller biscuits?
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