"dsi1" wrote in message
...

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.

===========

Sounds like a good guess to me)


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