Yes, I agree with Happygoin, You should only use the food processor up to the point of cutting the butter into the recipe. Use very cold cubed butter and when it is pea sized or mealy, quickly empty into a cold dry bowl and then follow the original recipe. (If you continue past this point the processor will make your dough into a paste, and you will not have the pockets of butter necessary for flaky biscuits.)
A food processor can be advantageous if you are trying to make pastry in a warm space or if you have arthritis, etc…
If you’re a very accomplished baker, and know your food processor *very* well, you might get away with using it. I’m not sure it’s worth it though because you can only do it through the first step of pulsing the butter into the flour.
Imho, after that you really need to do the rest by hand.
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A food processor can be advantageous if you are trying to make pastry in a warm space or if you have arthritis, etc…
Imho, after that you really need to do the rest by hand.