Interesting thought, Dennis. The method you've described is known to create a "short" texture in baked goods, as layers of fat separate and prevent gluten strands from forming as readily. This produces an incredibly tender biscuit that will melt in your mouth, but it will be more cakey in texture rather than lofty and layered. For a truly flaky biscuit, you want some of the fat to remain in larger pea-sized chunks. If you use a food processor, only pulse it a few times to prevent over-mixing. Ideally, your dough will have a balance of well-blended and large chunks of butter. Happy biscuit baking! Kye@KAF

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