Cut in Butter

How to “Cut in” Butter and Flour for Light, Flaky Breads

Using this technique will ensure that you bake light, flaky pie crusts, biscuits and scones. Most bread recipes that call for flour and butter ask that you “cut in” the butter or combine the two ingredients with a pastry blender or cutter. Pastry blenders can be found in any kitchen store, but using two knives works just as well. You may also choose to use a food processor, but be careful not to over-blend. Over mixing will cause the dough to become coated with fat and will be unable to absorb sufficient moisture, resulting in a tougher, denser pie crusts and biscuits.

Begin with cool, firm Challenge butter. Cut the butter into approximately 1/2-inch cubes so that it is easier to incorporate once added to the flour. Using a pastry blender or two knives, work the butter into the flour until it resembles a coarse meal.