Folding vs. Kneading in Biscuit Mixing Method

The Biscuit Mixing Method calls for the dough to be either lightly kneaded or folded over itself several times, depending on the recipe. Lightly kneading the dough will create a more cohesive texture. In contrast, folding the dough over itself creates layers in it, which will lead to a flakier final texture. This process mimics a more advanced pastry technique called “lamination” in which sheets of fat are folded into a dough over and over again to create many alternating layers of dough and fat.