FOOD NEWS
Ree Drummond's Baking Trick To Avoid Dealing With Clumpy Butter
By Juliet Kahn
For making treats baked to perfection, it's necessary to break butter clumps down when combining butter with powdery mixtures, but this may overdevelop the batter's gluten or warm up the butter. The former mistake can result in stiff cakes, while the latter can prevent buttermilk biscuits from achieving proper flakiness.
Luckily, celebrity chef Ree Drummond, a.k.a. The Pioneer woman, has a clever hack for avoiding this kitchen quandary. According to her, all you need to do is make sure your butter is at the proper temperature suggested by your recipe and then cut the butter into small, manageable pieces.
Finally, dip the pieces of butter in flour, coating them entirely. These small steps make incorporating the butter into the main flour mixture significantly easier, as those carefully prepared chunks of butter practically mix themselves into whatever you're combining.