When I see a recipe that calls for cutting in butter, I usually avoid it. I hate cutting in butter! Then I discovered grating butter. It is so much faster but there is a technique that keeps it from becoming one large glob that has to be cut in after all. I learned this when I told someone to grate butter. It was a disaster, so now I am sure to include tossing the grated butter every few minutes with the flour mixture to coat and separate the grated butter. Works like a charm every time and I never again shy away from recipes with butter! Hope this improves your baking. Let me know.
Easy Way to “Cut-in Butter”
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