Can I cut in shortening ahead of time?
I'm making biscuits (well, cinnamon rolls with biscuit dough) in the morning but want to do as much prep as possible ahead of time. I'll add my liquid tomorrow, but can I cut in the shortening now and leave it overnight in its coarse crumb-like state without sacrificing anything?
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3 Comments
Shortening steams?
Shortening contributes to flakiness but biscuits rely on leavening for rise.
Biscuits are flakey because the fat is not blended into the flour. When the dough is rolled out, it creates pockets of fat that steam when cooked and that makes flakey biscuits.