How to Cut in ButterOften a recipe will call for you to "cut in" butter or shortening — usually when making biscuits, scones, or some other pastry that needs to be flaky.
"Cutting in" means incorporating the butter into the flour in such a way that little lumps of the raw butter remain whole within the flour mixture. When the dough is baked, these little lumps create separation in the structure of the product, which is what gives it that flaky consistency.
The easiest way to accomplish this is with the simple tool pictured here, called a pastry blender. Next page >>