Cold butter straight from the fridge worked better for me than softened

Every recipe I read says to let butter sit out for an hour, but last Sunday I was in a rush making scones in Portland and just grated the cold stick straight into the flour. They came out flakier than any batch I've made with room temp butter, and it took me half the prep time. I've done it three more times since with biscuits and pie dough, same great result every single time. Is anyone else ignoring the softened butter rule, or am I just getting lucky with my kitchen temperature?

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the_zara12d ago

God, the cold butter thing is a total game changer, isn't it... I did the same thing out of pure laziness last month and my pie crusts have never been better. Keep doing what you're doing, that's just good baking sense.