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The dough is Carefully combined, rolled or patted out, and Minimize into rounds in advance of baking in the hot oven. The chilly Fats makes layers within the dough mainly because it melts all through baking, leading to the attribute flakiness of biscuits. The leavening agents cause the biscuits to increase and turn out to be airy.ACF is worked up t

The dough is Carefully blended, rolled or patted out, and Minimize into rounds just before baking in a warm oven. The cold Fats results in layers during the dough because it melts throughout baking, resulting in the characteristic flakiness of biscuits. The leavening brokers result in the biscuits to increase and become airy.Mix the dough ingredien