For biscuits with crunchy edges and a flaky, layered, texture, continue to cut in the butter until the largest pieces are the size of peas and the rest resemble bread crumbs. For classic fluffy biscuits, continue to cut in the butter until the mixture resembles coarse bread crumbs. Do not ...
It's all about incorporating air into the mixture. The micro pockets of air you create by creaming cause the dough to rise as it bakes so your cookies will be light in texture instead of flat and dense. Cool (not cold) butter works best; butter that's too warm won't let you create...
Freeze your ice cream bowl, rollers, tongs, and serving bowls at least 1 hour in advance of rolling to help keep your ice cream from melting as you roll. If the roll needs help forming at the base of the pan, you can use a butter knife to form the sheet into a rolled shape. Have...