Red Pastry Blender/Knife, Stainless Steel.
This is how to make crazy good biscuits, scones, and pies!
How does it work and why does it matter?
The secret to great biscuits, scones and pie crusts is ice cold butter. You want little layers of cold butter in your dough when it hits the oven. If the butter melts--turns to a liquid instead of a solid--it's "game over." You have a soggy mess, not a light, flaky biscuit.
1. Start with ice cold butter. Get it out of the refrigerator or freezer at the last moment.
2. Cut it into chunks with a sharp knife.
3. Use this nifty tool to cut the butter through the flour until the flour is full of "pea-sized" pieces. Finish the recipe, cut you biscuits, scones, or form your pie crust. Hurry it to a hot oven.
It's that simple. If you would like to learn more, see this post.
Everyone needs a pastry knife. It's how you make crazy good biscuits, scones, and pies.
Think what you'll make!