models we have in the Serious Eats kitchen, too, so there's plenty of brands that can work for everyone.Quick breads, like biscuits, muffins, and scones, are traditionally made by combining the butter and flour up front. It's a common approach to making shortbread and other types of tender, crumbly cookies as well. This method coats the flour in fat, making it more difficult for gluten to form when the liquid ingredients are added later on.
It's a lengthy process when done by hand or with a pastry knife, which allows the butter to warm over time. This can often make doughs sticky and difficult to handle—hence why so many recipes include a step for chilling the dough before it's rolled and cut. Put a food processor on the case, though, and these chores can be done with cold butter in a few seconds flat, keeping the finished dough cool and easy to handle .
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