Rubbing

The rubbing method, also called the biscuit method, creates a soft dough suitable for gentle rolling and shaping. Biscuits, scones, and Irish soda bread are all quick breads that are made with the rubbing method.

As its name implies, the rubbing method involves rubbing or cutting fat into flour (similar to the method for making pie dough). The fat is dispersed throughout the dough, protecting the gluten strands from absorbing water, thereby reducing gluten development. When baked, the water held within the fat is turned into steam in the oven, resulting in a physical lift and creating a light and flaky product.