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Old 06-03-2011, 10:00 AM   #11
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Originally Posted by bakechef View Post
I've also heard of people using a box grater and shredding the cold butter.
I find that trick works best if you put the butter in the freezer for about 20 minutes before grating. I also do that with cheese that I want to pass through the grater attachment of the food processor.

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Old 06-03-2011, 10:48 AM   #12
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Originally Posted by bakechef View Post
I've also heard of people using a box grater and shredding the cold butter.
Hmm..what a great idea!! I think I need to make some biscuits this weekend and try that out.

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Old 06-06-2011, 05:38 PM   #13
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Well I tried the two knives in cutting butter while making cheffed biscuits. They turned out great. My family loved it.
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Old 06-09-2011, 07:19 PM   #14
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Use two table knives, one in each hand, cutting the shortening into smaller blobs in the flour.
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Old 06-15-2011, 10:36 AM   #15
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Originally Posted by DaveSoMD View Post
For "cutting in" the butter to make biscuits I just use my hands. Be sure everything is well chilled, cut the butter into small chunks before you start and user your fingertips to "rub" the butter and flour together. You just need to work fast s the butter doesn't melt or get too soft, but if you have it pre-cut the process goes much faster.
I use my fingers also. Most times I wear food-grade rubber gloves. They help slow the transfer of heat. Just remember, fingertips not palms!

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