GRATED BUTTER RECIPES

Steps:

• In 4-quart saucepan, heat 2 quarts water to boiling over high heat. Meanwhile, in small bowl, stir together butter, chives, thyme, lemon peel, salt and pepper until blended; set aside.
• Add cauliflower to boiling water in saucepan; cook 2 minutes. Add broccoli; cook 2 to 3 minutes longer or until vegetables are crisp-tender. Drain; return to saucepan.
• Add butter mixture to vegetables in saucepan; toss to coat.

Steps:

• Pre-heat oven to 475F degrees.
• Sift the flour into a large mixing bowl.
• Grate the butter.
• Add the grated butter to the flour.
• Use a fork or spoon to cut the butter into the flour.
• Make a well in the center of the flour. Add the buttermilk.
• Use a wooden spoon to stir ingredients until dough pulls from sides of the bowl.
• Dough will be a bit wet or sticky to the touch.
• Lightly flour your countertop. Turn the dough out onto the counter top.
• Sprinkle dough ball lightly with flour as needed. Fold and shape into a ball.
• Roll the dough ball out into an oblong shape.
• Fold the bottom half of dough up to about the mid-point of the oblong.
• Fold the top half of dough down over the bottom half.
• Turn the dough ball. REPEAT this process four times, rolling, folding, turning.
• Lightly butter a sheet pan for baking.
• Place the rolled out dough onto the baking sheet. Dough should be about one inch thick.
• Use a biscuit cutter to cut the biscuits, but don’t remove them from the sheet of dough.
• Bake the biscuits at 475F degrees for about 10-12 minutes, or until tops are lightly browned.
• Remove biscuits from oven and place on wire rack or folded towel to let cool.
• Brush tops with melted butter if desired.
• Separate the biscuits while still warm and serve immediately.
• Enjoy!