Are butter biscuits a chemical change?

Physical Changes:

* Mixing: The ingredients are combined, but their chemical compositions remain the same. This is just a change in their physical arrangement.

* Shape: The dough is rolled and cut into shapes, altering its form but not its chemical makeup.

* Baking: The biscuits are heated, causing the water in the dough to evaporate, changing its texture and making it firm. This is a physical change in the state of matter.

Chemical Changes:

* Maillard Reaction: When the dough is heated, sugars in the flour react with amino acids in the protein, resulting in browning and a change in flavor. This is a chemical reaction, forming new molecules.

* Gluten Development: The gluten proteins in the flour react with the water and form a network that gives the biscuits their structure. This is a chemical change that alters the protein's properties.

Therefore, making butter biscuits involves both physical changes (mixing, shaping, baking) and chemical changes (Maillard reaction, gluten development).