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This is a term you see often with baking, ever wonder what it means exactly? Today’s definition comes from about.com. I think this definition not only covers the technique, but helps you understand why it is so important to flaky biscuits. Check back next week for a photo demo of this technique.
“Definition: ‘Cut in’ means working solid shortening into dry ingredients with two knives or a pastry blender until well mixed. When making pastry, solid shortening, lard, or butter is cut in to a flour mixture until the particles are the size of small peas. This creates a flaky texture by coating the flour proteins with shortening, interrupting the gluten formation.”