On Wed, 31 Aug 2016 16:09:02 -0700 (PDT), dsi1 >
wrote:

> 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.

I read somewhere that fat envelopes the flour to make flakiness, not
the other way around. As far as the pat and fold method for biscuits,
it's kind of like making puff pastry. After it's baked, I can count
the number of times I folded the dough.

--
I love cooking with wine.
Sometimes I even put it in the food.