Cut in butter

Recipes such as piecrusts, biscuits and scones direct to "cut in" the butter into the flour. Butter for use in these recipes should be cool and firm. Cut the butter into approximately ½-inch cubes before adding to the flour. To get the light texture that these types of recipes require, the butter should be "cut in" with a pastry cutter, or 2 knives, or very cautiously with a food processor — just long enough so the mixture resembles a course meal. Over mixing will cause the dough to become coated with fat and it will be unable to absorb sufficient moisture, resulting in a tougher, less flaky piecrust or biscuit.