Keep the butter cold and handle the dough as little as possible is my mantra when making biscuits. And bonus points if I don't have to haul out the food processor. So imagine my interest when I came across a simple tip that accomplishes all three goals — and produces a perfectly tender and flaky biscuit.
The secret is grating the butter! You simply freeze a stick of butter solid before starting your biscuits. Grate it using a cheese grater and toss it with your dry ingredients when making biscuit dough. The butter stays cold and because it is already in small pieces, you don't need to handle the dough very much. When I tried this, even with all whole wheat flour, the resulting biscuits were tender and flaky.
Have you tried grating frozen butter in biscuits or other pastries? If so, is this your go-to method?