On Tue, 22 Mar 2016 07:54:37 -0600, 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.
> Janet US

I knew it coated the flour, no idea what it does to gluten. Still
don't know why the biscuits were so tall. Think I'll give it a try.

--

sf