On Tuesday, March 22, 2016 at 9:54:39 AM UTC-4, Janet B wrote:
> On Tue, 22 Mar 2016 03:31:28 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> >On Monday, March 21, 2016 at 6:42:28 PM UTC-4, sf wrote:
> snip
> >> I was watching some show on TV where the host went into a bakery and
> >> the baker said he used melted butter instead of cutting it in when he
> >> makes biscuits and the finished examples were *tall*. Maybe I'll try
> >> that method the next time I make biscuits (if I remember).
> >
> >Tall, yes, because the extra little bit of gluten makes a structure
> >to hold on to the gases generated by the baking powder.
> >
> >Cindy Hamilton
>
> I 'thought' that the melted butter coated the flour and kept the
> gluten from developing. That reason is in the back of my mind. I
> have nothing to support that.

That's what happens when you cut cold butter into
flour. Melting the butter separates the fat from the
water held in suspension, and makes the water available
to gliadin in the flour.

Cindy Hamilton