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"You can freeze the butter (I put the whole stick in the freezer). Run the frozen butter over a grate, medium holes, then stir the butter in the flour mixture. Much faster than pinching and probably does a better job. The dough can be cut into squares or triangles instead of using a biscuit cutter and having to reroll the scraps.
"I like to make my own no salt broth too. I can be made ahead of time and freeze in containers. The best broth I ever had was Bob Evans deepdish chicken noodle soup. Wish I could bottle it. It is served with a biscuit on the bottom then a pile of mashed potatoes and smothered in the soup with a sprinkle of cheese.