The quest for tender biscuits always starts out the same—smashing butter, flour, and liquid together—and yet, it can end in all sorts of ways. Besides the occasional dry, crunchy biscuit, the most frequent sad result is a tough and rubbery biscuit—a side effect of overworking the dough. Short of becoming a southern grandma, there is a way to minimize the likelihood of a tough biscuit, even if you do tend to muck-about with your dough too long. Instead of relying on conventional, gluten-filled flour, make oat flour biscuits instead.Oat flour yields a more tender resultWhen making tender biscuits, or any pastry for that matter, we are always fighting against gluten development. Contrarily, we
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