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Warning: grating cold butter for biscuits is a trap I fell for twice
I swore by frozen butter grated on a box grater for years, then I watched my aunt in Tulsa make drop biscuits with melted butter and they came out lighter than anything I ever baked. So now I microwave the butter for 20 seconds, stir it in with a fork, and stop fussing over pea sized chunks because it never made a real difference. Anyone else ditch the cold butter rule and feel kind of lied to by every recipe blog?
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