Janet Wilder wrote:
> Dave Smith wrote:
>
>>
>> My wife makes the biscuits with butter, and serves them with whipped
>> cream.
>>
>
> So do I. I freeze the butter then grate it on a box grater so it is in
> cold little bits. It makes a really nice biscuit and pie crust.

That is a great idea for making pie crusts, thanks for mentioning that.
I have used grated butter when I made scones, for the topping on coffee
cakes, and when making oven-baked French toast.


I spray the grater with Pam and I am careful not to soften the butter
with my hands. If I need a lot of butter, I will use a chilled bowl or
plate, then I refrigerate the butter until needed. I tried to use cold,
refrigerated butter, but that did not work.


Becca