The Downside To Using Biscuit Cutters The 'Right Way' - Chowhound

Cold butter is the key to light, flaky biscuits. When butter is cold, it's solid and holds its shape. As you fold grated butter into your biscuit recipe, those solid chunks of butter create pockets of separation in the dough. Once the biscuits hit the oven and the butter starts to melt, water evaporates from the butter, which produces little pockets of air in your pastry that create the flakiness you expect out…