HUMAN NUTRITION

Detailed explanation-1: -Use flour with low protein content To make extra tender biscuits, you don’t want to develop a lot of gluten. Flours with a higher protein content develop gluten more readily. To get the soft biscuits you’re after, Catherine recommends using for an all-purpose flour with a small amount of protein.

Detailed explanation-2: -If the fat melts or softens before the biscuits bake, the biscuits will be hard and flat because there’s no place for the CO2 to go except out of the biscuits. Don’t work in a hot kitchen. If the dough seems to be getting too soft or warm, place it in the freezer for 10 to 15 minutes.

Detailed explanation-3: -In most cases, the ideal biscuit texture is flaky and tender-not crumbly and dry. According to Fine Cooking, the way you cut your fat into the flour is an important step in achieving this desired consistency.