Just a side note, I read a tip about making biscuits using butter in a breadbaking book. The author recommended freezing the butter and then using a box grater to grate the butter into pieces. It keeps the butter cold longer while mixing and provides the right size pieces of butter, too.
Anyway, in answer to one of the questions about why margarine spread instead of real butter. The reason I use spread instead of butter is simply because of the ease of spreading. The only things we use the spread on are things like toast and grilled cheese sandwiches. Any baking or other cooking we do uses real butter.
Anyway, in answer to one of the questions about why margarine spread instead of real butter. The reason I use spread instead of butter is simply because of the ease of spreading. The only things we use the spread on are things like toast and grilled cheese sandwiches. Any baking or other cooking we do uses real butter.
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