On Wed, 23 Mar 2016 03:40:11 -0700 (PDT), Cindy Hamilton
> wrote:

> On Tuesday, March 22, 2016 at 8:53:04 PM UTC-4, sf wrote:
> > 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?
>
> Water in the butter. When the butter is melted, the water separates
> out of it and combines with gliadin in the flour to form stretchy molecules
> that form a matrix in which expanding gases can be held. Hence, the biscuits
> are taller. When the butter is cut in cold, the fat coats the flour and the
> water entrained in the butter doesn't meet the gliadin.
>
OK, if you say so. Gliadin sounds like a Disney character.

--

sf