In our baking travels, we’ve encountered quite a few recipes that call for using cold or frozen butter. The problem with this, however, is it’s hard to get the correct amount of butter dispersed throughout the batter when it’s not melted. Luckily, there’s a simple solution for this situation. The Food & Wine Test Kitchen shows us how this technique can be helpful when making flaky, buttery biscuits. But you can use this smart little tip whenever you need to disperse cold or frozen butter into a recipe.
Speaking of butter, be sure to also check out this cool trick for quickly softening butter without melting it.