The Biscuit Mixing Method

The Biscuit Mixing Method is used for quick breads that are made from a dough. This includes:

• Biscuits
• Scones
• Soda breads

The first purpose is to coat the flour with fat, which acts as a barrier to the liquid that will be added later, slowing gluten formation. This will keep your quick bread tender.

The second purpose is to distribute small solid pieces of fat throughout the dough. These pieces of fat will melt in the oven, creating little pockets of flakiness throughout the final baked good.