Rubbed Doughs

The characteristic texture of rubbed doughs, also known as cut-in doughs, is developed by rubbing together the cold fat and the flour, leaving flakes of fat visible.

Butter, lard, hydrogenated shortening, and other fats may be used in the production of rubbed doughs. All of these fats are solid at room temperature, and when cold have a firm consistency that makes it possible to use them for this method. Of all the fats, butter alone will yield the most flavor, but it is difficult to handle because it has a lower melting point than shortening or lard.