Cut in
Cutting in is the technique of working a cold solid fat, such as butter or shortening, into dry ingredients until the fat is broken into small pieces coated with flour but not fully blended in. The goal is to distribute the fat throughout the flour in tiny bits so it stays separate, which is what creates flakiness once the food bakes and those fat pockets melt and release steam. It is done with a pastry blender, two knives worked in a crisscross motion, or your fingertips.
This is the make-or-break step for tender biscuits, flaky pie crusts, and scones. The most important tip is to keep everything cold, since warm fat melts into the flour and gives you a dense, greasy result instead of flaky layers. Stop cutting in when the mixture looks like coarse crumbs or small peas, with visible bits of fat remaining, rather than working it into a smooth uniform paste.
This is the make-or-break step for tender biscuits, flaky pie crusts, and scones. The most important tip is to keep everything cold, since warm fat melts into the flour and gives you a dense, greasy result instead of flaky layers. Stop cutting in when the mixture looks like coarse crumbs or small peas, with visible bits of fat remaining, rather than working it into a smooth uniform paste.