In my recent buttermilk biscuit recipe post, I talked about how to cut in margarine. This baking technique is truly important for certain kinds of pastry dough, as it distributes the fat in evenly sized pieces throughout the dough, allowing it to expand in the hot oven and create flaky layers. In the first photo, I cut in the margarine too finely, so you can barely see it’s there.If you look at the top of the second photo, you’ll see that the fat looks like large crumbs (or aquarium pebbles or small peas, depending on your personal frame of reference). This is what you want it to look like.
If you don’t have a pastry cutter like my grandma’s, you can use two knives in a scissors pattern, cutting crosswise through the bowl.
Today’s post is part of our mission to help you rebuild your health through food and lifestyle choices. Look for posts on Mondays featuring gluten-free, sugar-free recipes made with healthy plant-based ingredients, Tempting Tuesday photos, Wednesday essays, Thursday how-to’s, and Flashback Fridays recipe posts.