On Wednesday, August 31, 2016 at 12:23:22 PM UTC-10, sf wrote:
> On Wed, 31 Aug 2016 13:33:29 -0700 (PDT), dsi1 <dsi1yahoo.com>
> wrote:
>
> > I just use room temperature Crisco. Believe me, I've done it all kinds of ways.
>
> Some people even melt the fat to incorporate.
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

I have not heard of that one. That's interesting. My theory is that you'll get a flaky crust and biscuits by using your fingers because the fat and flour get pressed into flat particles. You have to fold and flatten the biscuit dough two or three times to get the particles aligned on a plane. That's just a guess.