Biscuit dough requires very little kneading. When making biscuits what protein do you not want to develop?

The method of mixing butter, or fat, in to flour to create a crumbly texture is known as what?

Which of the following ingredients are found in basic American style biscuits?

Which of the following ingredients are not found in basic American biscuits?

In order to form layers in your biscuit dough you should do what to the dough before you cut out your biscuit?

Which ingredient can you use in order to make your dough less sticky and easier to work with?

This ingredient is a chemical leavener typically found in muffins.

Properly made Biscuits should be light and flaky not heavy and dense