Many, if not all, of my previous attempts at biscuit-making left me wanting. And annoyed. Whether I was grating the butter into the dry ingredients, my warm hand basically melting the butter as I grated, or using a pastry cutter that I always felt just got in my way, my biscuits usually ended up too tough. That is, until I learned about the fraisage method. The fraisage method (hilariously sometimes also known as “Frasier dough”) is a process for smearing cold butter into dry ingredients ...
