I’m one of those bakers that gets easily intimidated anytime I need to bust out biscuits. There’s just so many factors to consider. Does it matter if I grate the butter or just cut it into cubes?
Having grown up in the Deep South where butter and buttermilk are basic refrigerator staples, I am a certified biscuit enthusiast. I also happen to be a pastry chef. Suffice it to say that biscuits ...