Seriously so so good!
Freeze the butter and use the grater to get perfect size butter in the dough. I’d buy buttermilk too (I used heavy cream with vinegar because I was out of milk).
I just used a juice glass to cut them out too.
Biggest tip they said was not to over mix and make sure your butter stays cold.
I made them from beginning to end of cooking in 35 min
![Seriously so so good!
Freeze the butter and use the grater to get perfect size butter in the dough. I’d buy buttermilk too (I used heavy cream with vinegar because I was out of milk).
I just used a juice glass to cut them out too.
Biggest tip they said was not to over mix and make sure your butter stays cold.
I made them from beginning to end of cooking in 35 min](https://art.whisk.com/image/upload/fl_progressive,h_120,w_120,c_fill,dpr_2.0/v1663626559/v3/user-recipes/663709d1e8e9fba8e63d6a4c6f4cfa41.jpg)