What does the ‘biscuit method’ refer to in baking?

The biscuit method refers specifically to the technique where fat, usually in solid form like butter or shortening, is cut into flour before any liquid is added to the mixture. This process creates a flaky texture in the final baked product, such as biscuits or scones. By cutting the fat into the flour, small bits of fat remain separated within the flour, which helps create layers and contributes to the tenderness and flakiness when baked.

This method contrasts with other techniques, such as rolling and layering of dough, which would lead to different textures and results in baking, or simply adding sugar or folding ingredients together, which do not achieve the signature flaky texture associated with biscuits. Mastery of the biscuit method is essential for producing light and airy baked goods, making it a fundamental skill in the culinary arts.