On Tue, 22 Mar 2016 03:31:28 -0700 (PDT), Cindy Hamilton
> wrote:

> > 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.

What does melted butter vs cut in solid have to do with it?

I'm on to diastatic malt powder. Finally got a glimmer, but I still
don't know how much is included in grocery store flour and if it
should be added to AP/bread flour or not... and then I found out that
between diastatic and non-diastatic malt, there's a low diastatic
malt. GAAAH.

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sf