Using the coarse side of a cheese grater,
grate the cold butter into the dry ingredients and work in the shreds with your fingertips until the mixture resembles coarse meal.
Grate the cold butter into the flour and start kneading it together.
When you're making scones it works wonders if you use a cheese grater to
grate the cold butter into the dish to mix.
Using a standard size grater,
grate the cold butter into the large bowl of dry ingredients, stopping occasionally to flour the butter to keep it separated.
GRATE YOUR BUTTER — instead of cutting your butter in with a pastry cutter or fork,
grate cold butter and then freeze for 15 minutes before mixing into the flour.
Not exact matches
It also makes the
butter melt much faster, so if your
butter is too
cold to spread, consider
grating it first and then topping toast, veggies, or a baked potato!
SOURCE Adapted from the pumpkin scone recipe from The Vanilla Bean Baking Book by Sarah Kieffer YIELD 12 scones INGREDIENTS For Sweet Potato Scones 2 1/4 cups (320 g) all - purpose flour 1/3 cup (66 g) sugar 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon
grated nutmeg 1/2 teaspoon salt 1/2 cup unsweetened sweet potato puree, recipe below 1/3 cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted
butter,
cold and cut into 1/2 - inch pieces
I keep sticks of
butter in my freezer, so that by the time I use a box grater to
grate the cheese, the
butter is still super
cold.»
Beth's Best Biscuits: 6 cups King Arthur Unbleached All - Purpose Flour 3/4 cup granulated sugar 1/4 cup baking powder 1 1/2 teaspoons salt 1 cup (2 sticks)
cold Cabot Salted
Butter, cut into pieces 4 ounces Cabot Sharp Cheddar,
grated (about 1 cup) 2 cups very
cold lowfat (1 %) milk
For coconut cream filling: 100 grams
grated coconut 100 grams
cold butter cut into cubes 80 grams sugar 1 tsp.
FOR THE BISCUIT CRUST 1 1/3 cups all - purpose flour 1 1/2 teaspoons double - acting baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 4 tablespoons
cold unsalted
butter, cut into bits 1/3 cup
grated sharp Cheddar 1 large egg 1/3 cup buttermilk
4 egg yolks 1/2 cup sugar 4 limes, zested and juiced 1 tablespoon
grated ginger 4 tablespoons
cold butter or
butter alternative, chopped 1.
1/2 cup unsalted
butter, very
cold 2 cups + 2 tablespoons all - purpose flour 2 tablespoons cornstarch 1 tablespoon granulated sugar 1 tablespoon baking powder 1/2 teaspoon Kosher or sea salt 1 1/2 teaspoons freshly - cracked black pepper 1 cup freshly -
grated parmesan cheese 3/4 -1 cup buttermilk, very
cold
I take a cheese grater to
grate my super
cold butter and mix it in gingerly but thoroughly before adding the milk.
1 cup white sugar 1 tsp baking powder 2 3/4 cups plus 2 tbsp cups all - purpose flour (or you can measure 3 cups and remove 2 tbsp flour) 1/4 tsp cinnamon 1/8 tsp freshly
grated nutmeg 1/4 tsp salt 1 cup (2 sticks)
cold unsalted
butter 1 large egg 2 peaches, pitted and thinly sliced (between 1/8 and 1 / 4 - inch thick)
1 3/4 cups all - purpose flour 1/4 -1 / 2 teaspoon ground cayenne pepper 1/4 teaspoon freshly - cracked black pepper 1/2 teaspoon Kosher or sea salt 3/4 cup (1 1/2 sticks) unsalted
butter,
cold, cut into cubes 8 ounces
grated extra sharp cheddar cheese 1 teaspoon prepared dijon mustard
ingredients CHRISTMAS HAM: 1 7 - 9 pound smoked boneless ham 1 cup molasses 2 oranges (1 zested, both juiced) 3 tablespoons Dijon mustard (divided) FLAKY BUTTERMILK BISCUITS: nonstick cooking spray 1 sweet potato (peeled,
grated) 2 and 1/2 cups all - purpose flour (plus more for dusting) 1 tablespoon baking powder 1 and 1/2 teaspoons Kosher salt 1/2 teaspoon baking soda 1 teaspoon honey 2 tablespoons vegetable shortening 8 tablespoons unsalted
butter (cold, cut into 1 / 2 - inch cubes) 1 and 1/4 cups lowfat buttermilk (cold) HONEY BUTTER: 6 tablespoons unsalted butter (softened) 6 tablespoons honey 1/2 teaspoon Koshe
butter (
cold, cut into 1 / 2 - inch cubes) 1 and 1/4 cups lowfat buttermilk (
cold) HONEY
BUTTER: 6 tablespoons unsalted butter (softened) 6 tablespoons honey 1/2 teaspoon Koshe
BUTTER: 6 tablespoons unsalted
butter (softened) 6 tablespoons honey 1/2 teaspoon Koshe
butter (softened) 6 tablespoons honey 1/2 teaspoon Kosher salt
I keep
butter in the freezer, so usually it stays
cold enough to
grate without getting too smushy.
I find that the
butter has to be frozen HARD in order to be
grated quickly, while when using a pastry blender the
butter must be very
cold but not rock hard; frozen
butter is very hard to cut into cubes and very hard to work with a pastry blender.
When I'm really in need of comfort (hard day at work,
cold, rainy night, general cloudy mood), I will make a big bowl of penne pasta tossed with some
butter and olive oil, sea salt, black pepper, and freshly
grated Pecorino.
By the time I am done
grating, the
butter is usually still very
cold if not actually still frozen; I give everything a toss and then add the icy
cold liquid that has either been sitting in the fridge or freezer while I prepared the flour /
butter.
salt 1/4 cup (1/2 stick)
cold unsalted
butter, cut into tiny pieces 3 cups sharp Cheddar cheese,
grated 1/4 cup pickled jalapenos, drained and chopped (or more to taste) 2 cups sour cream
1-1/2 cups flour * 1/2 cup whole wheat flour * 1 tablespoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 tablespoons sugar 1/4 cup
cold butter Grated rind of 1 lemon 1 tablespoon lavender flowers 1 cup plain yogurt
2 cups gluten free all purpose flour — I use Pamelas brand all OR 2 cups whole - wheat pastry flour 1 1/1 cups old - fashioned rolled oats 1 teaspoon ground cinnamon 1/2 teaspoon freshly
grated nutmeg 1 teaspoon celtic sea salt 1 teaspoon baking powder 1 teaspoon baking soda 1/3 cup coconut oil — liquid 1/2 cup honey 2 eggs 1 cup whole - milk plain yogurt 4 tablespoons
cold unsalted
butter, cut into small pieces 3 tablespoons evaporated cane juice
2 cups all - purpose flour 1/4 teaspoon sea salt 1 tablespoon baking powder 6 ounces
cold butter, cut into small pieces 1/4 cup parmesan cheese,
grated 1/4 cup provolone cheese, shredded A few fresh basil leaves (1/4 cup chopped) A small handful of scallions or chives (1/4 cup chopped) 1 cup plus 3 tablespoons heavy whipping cream, divided 1/8 teaspoon cayenne pepper 2 - 3 grinds freshly ground black pepper
1/2 cup whole almonds 1 cup all - purpose flour 1 cup old - fashioned oats 3/4 cup packed brown sugar 1/2 teaspoon salt 1/2 cup (1 stick)
cold butter, cut into cubes 4 d'anjou pears 1 teaspoon fresh lemon juice 1/2 teaspoon
grated fresh ginger Ice cream or whipped cream (optional)
5 Tbsp very
cold vegan
butter,
grated or chopped into very small cubes (about 2/3 of one stick of vegan
butter)
1 1/3 cups sugar 1 1/3 cups
cold water 1 cup seeded raisins 2 tablespoons
butter 2
grated carrots (of good size) 1 teaspoon cinnamon 1 teaspoon cloves 1 teaspoon nutmeg
I like to make sure my vegan
butter is very
cold and then
grate it on a cheese grater.
ingredients FOR THE SAUCE: 4 cups tomato juice 1 cup hot sauce 2 tablespoons Worcestershire sauce 1 tablespoon Blue cheese (crumbled) 1 1/2 sticks unsalted
butter (
cold, cut into cubes) Kosher salt and freshly ground black pepper (to taste) FOR THE MEATBALLS: 4 tablespoons olive oil (divided) 1 yellow onion (peeled,
grated) 2 garlic cloves (peeled, minced) 1 pound ground chicken 1 tablespoon Worcestershire 1/2 cup breadcrumbs 1/2 cup parsley leaves (finely chopped) 1 teaspoon dried oregano 1 egg (lightly beaten) 1/3 cup Parmesan (finely ground) Kosher salt and freshly ground black pepper TO SERVE: 1/4 cup Blue cheese (crumbled) 1/4 cup celery leaves (to garnish)
1/4 cup firmly packed light brown sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon freshly
grated nutmeg 1/4 teaspoon salt 5 tablespoons
cold, unsalted
butter, cut into 1 / 2 - inch pieces 3/4 cup hazelnuts, toasted and skinned (see note) 3 medium Granny Smith apples, peeled, cored and thinly sliced 2 medium green tomatoes (about 1 pound), cored and sliced 1/4 inch thick 1 tablespoon fresh lemon juice 1 teaspoon
grated lemon zest 3/4 cup granulated sugar Preheat oven to 375 degrees.
For Donuts: 2 cup all - purpose flour 1/2 cup cake flour 3/4 cup sugar 2 teaspoon baking powder 1 teaspoon salt 1/2 teaspoon baking soda 1/2 teaspoon ground nutmeg 2 teaspoons cinnamon 1/4 teaspoon ground ginger 1/2 stick
butter,
cold and cut into cubes 2 eggs 1 cup plain Greek yogurt 2 teaspoon vanilla extract 2 cups
grated carrot 1/4 cup chopped walnuts
1/3 cup
Cold Butter 1 1/4 cups White Wheat or Whole Wheat Flour 1/2 cup Oats 3 Tablespoons Raw Honey 2 1/2 teaspoons Baking Powder 2 teaspoons
Grated Lemon Peel 2 Tablespoons Lemon Juice 1/4 teaspoons Sea Salt 1 Large Egg, beaten 4 Tablespoons Half - and - Half For Egg Wash: 1 Large Egg, beaten
4 cups all - purpose flour, plus extra for currants (I used 2 1/2 whole wheat 1 1/2 unbleached) 4 tablespoons sugar 1 teaspoon baking soda 1 1/2 teaspoons kosher salt 4 tablespoons
cold unsalted
butter, cut into 1 / 2 - inch dice 1 3/4 cups
cold buttermilk, shaken 1 extra-large egg, lightly beaten 1 teaspoon
grated orange zest 1 cup dried currants
The rich combination of exotic bio-certified ingredients include raisins,
cold - pressed cacao
butter, goji berry, cranberries, and
grated coconut.
Sandwich Press Knafeh Makes 4 150g haloumi cheese, coarsely
grated then soaked in
cold water overnight 150g fresh mozzarella, coarsely
grated 375g Kataifi pastry 375g unsalted
butter 1 tsp imitation saffron powder Honey, to drizzle Chopped pistachios, to serve Harry's Ice Cream Co..
Wet ingredients 50 g
cold soft
butter, in cubes 1 egg, whisked 3/4 cup neutral yoghurt 250 g
grated hokkaido pumpkin (with the skin) 8 soft dates, mashed with a fork (add a little boiling water if the dates are to chewy)
Grate (or cut) your
cold or frozen
butter or
butter substitute (I like Earth Balance Buttery Sticks for a vegan version) into the food processor.
From Dorie Greenspan's Baking Ingredients: For the custard: 2 cups whole milk 6 large egg yolks 1/2 cup packed light brown sugar, pressed through a sieve 1/3 cup cornstarch, sifted 1/2 teaspoon ground cinnamon 1/8 teaspoon freshly
grated nutmeg Pinch of salt 1 teaspoon pure vanilla extract 3 tablespoons
cold unsalted
butter, cut into -LSB-...]
2 3/4 c. flour 1/2 c. sugar 1/4 c. cornmeal 2 whole A-1 LAFAZA vanilla beans 2 T. finely chopped crystallized ginger 3 t. baking powder 1 t. salt 3/4 c.
cold butter, cut into small pieces 1 c. heavy cream 1 small peach, ripe but still firm 1 t. freshly
grated ginger 2 T. turbinado sugar
12.5 ounces (2 1/3 cups) all - purpose flour 2.5 ounces (1/3 cup) sugar 1/2 teaspoon kosher salt 1/2 teaspoon baking powder freshly
grated zest of 1 lemon or a small orange 6 ounces (3/4 cup)
butter,
cold 1 egg, room temperature 1 egg yolk, room temperature 1/2 teaspoon vanilla extract 2 ounces (1/4 cup) heavy cream, room temperature
In Dinner with Edward, Isabel Vincent's memoir, Edward's two tricks for making a perfect pastry crust are crushed ice and a mixture of
grated butter and fresh lard (from his Queens butcher), all kept as
cold as possible.
Butter, cold for pastry Pastry making likes cold butter — by grating frozen butter it is super cold and incorporates quickly to ensure that its chilly temperature en
Butter,
cold for pastry Pastry making likes
cold butter — by grating frozen butter it is super cold and incorporates quickly to ensure that its chilly temperature en
butter — by
grating frozen
butter it is super cold and incorporates quickly to ensure that its chilly temperature en
butter it is super
cold and incorporates quickly to ensure that its chilly temperature endures.