Butter Me Up Biscuits, or Grate Me Up Biscuits?

Still keeping it punny around here. No, these biscuits aren't going to grate your throat as you eat them, it's rather what I grated for these. Last minute, my mom asked me if I could make my biscuits. If you've ever made biscuits, then you know that you need somewhat soft butter to cut into the flour. We keep our butter in the freezer in large quantities, so I was working with completely frozen butter. Since I didn't have time to wait for my butter to soften, I decided to grate my butter (as shown below).

By grating the butter, it saved me from having to wait for the butter to soften and I didn't have to use a pastry blender. All I had to do was use a wooden spoon to mix it.

I loved the grated butter because it helped make my biscuits that much more flaky and buttery. Then I added in my liquid ingredients, covered it, and put it into the fridge for 30 minutes.

After the 30 minute rest period, lightly flour a surface and roll them out to be around 1/2 inch in thickness. Then cut the biscuits out. If you don't have a biscuit cutter, you can simply use a cup. Put the cut out biscuits on a baking sheet with parchment paper, close together.

Once you have cut out all of the biscuits, mix 1 egg and 2 Tbs. of buttermilk together and brush the top of the biscuits. Then bake them in the oven for 15-20 minutes. Enjoy them with some fresh jam or gravy.

Ingredients:

• 4 c. Flour

• 2 Tbs. Baking Powder

• 1 tsp. Baking Soda

• 1 tsp. Salt

• 1 1/2 c. Salted Butter

• 2 Eggs, +1 for brushing

• 1 1/2 c. Buttermilk + 2 Tbs. for brushing

Directions:

1. Whisk together flour, baking powder, baking soda, and salt in a large bowl. Cut (or grate) butter into the flour mixture using a pastry blender.

2. Add 2 whisked eggs to flour mixture using a wooden spoon to mix.

3. Stir in the buttermilk until dough forms a sticky mass. If the mixture is too dry, add more buttermilk (1 Tbs at a time).

4. Cover bowl and refrigerate for 30 minutes OR overnight.

5. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

6. Place chilled dough on a floured surface, then roll dough out until there is 1/2" thickness.

7. Using a biscuit cutter, cut biscuits from dough and place them on the parchment paper close together.

8. Whisk together remaining egg and buttermilk in a small bowl and brush mixture over the biscuit dough.

9. Bake biscuits for 15-20 minutes or until golden brown on top.

This recipe was originated by Joanna Gaines. When If first made this recipe, my dad said that something was missing. After making it a few more times, we both realized that it was missing salt. So, the last few times I've made this recipe, I've added salt and they have tasted SO much better. If you want to try it out the original recipe just leave out the salt. Enjoy!