Tired of hockey-puck biscuits? Follow these tips 👇🏻 1. COLD INGREDIENTS. Cold milk and cold butter are key 🔑. Put your butter in the freezer for 15-30 minutes before you begin so it stays cold. This (coupled with the tip below) creates flaky, buttery layers in your biscuits. 2. GRATE YOUR BUTTER 🧈. Probably my number 1 biscuit tip of all time. Rather than using a pastry cutter or a mixer (please don’t use that for biscuits), grate the cold butter with a box grater and then mix it into the dry ingredients. If you haven’t tried this before it’s a GAME CHANGER. 3. KEEP ‘EM COLD. Don’t over-handle the dough (the heat from your hands will melt the butter faster than you realize) and if you’re worried the dough is getting too warm, pop the biscuits in the freezer for 15 minutes before putting them in the oven. 4. BAKE ON A HIGH TEMP. 350 is great for soft and chewy cookies, but for light and buttery biscuits opt for 425F. Comment RECIPE and I’ll send you the link to my recipe (or ...