BIOMOLECULES AND ENZYMES

Detailed explanation-1: -The biscuit method requires cutting the fat into the dry ingredients. This is done until the fat and dry ingredients resemble cornmeal, then the liquid ingredients are added. That process produces flaky items such as biscuits. You want your solid fat and your liquids cold.

Detailed explanation-2: -The biscuit method is the process of blending butter (or a fat of some kind) into flour so that it provides a flaky texture. Usually, this is done by combining flour and cold butter that has been broken down into pieces around the size of a pea, and then folding in a liquid to combine it all together.

Detailed explanation-3: -In biscuits fat (or margarine) is one of the main ingredients besides flour and sugar-the functional properties of sugar in biscuits. In the application the fat is called shortening.

Detailed explanation-4: -Add the cold butter, lard, or shortening (85 grams, 6 tablespoons) to the mixing bowl and cut it into the flour mixture. To do this, press down on the fat with the wires of the pastry blender or the tines of a fork as you move it around the bowl.