Does the size of fat particles in biscuits have any effect on finished product?

Yes, the size of fat particles in biscuits definitely has an effect on the finished product. Here's how:

Smaller fat particles:

* Increased tenderness and flakiness: Smaller fat particles create more air pockets in the dough, leading to a lighter, flakier texture.

* Better browning and crisping: Smaller fat particles distribute more evenly, promoting consistent browning and crisping during baking.

* Faster melting: Smaller fat particles melt faster, resulting in quicker gluten development and faster baking.

Larger fat particles:

* Denser and tougher texture: Larger fat particles create fewer air pockets, resulting in a denser and less flaky texture.

* Uneven browning and crisping: Larger fat particles may melt unevenly, leading to inconsistent browning and crisping.

* Slower baking: Larger fat particles melt more slowly, extending baking time and potentially affecting the texture and browning.

Additionally, the type of fat used can also influence the outcome:

* Solid fats like shortening: Create more tender and flaky biscuits due to their smaller, uniform particle size and ability to trap air.

* Liquid fats like butter: Can result in a more flavorful and buttery biscuit, but may require more careful handling to prevent over-development of gluten.

In conclusion:

The size of fat particles significantly influences the texture, browning, and overall quality of biscuits. Using smaller fat particles generally leads to a more tender, flaky, and evenly baked biscuit. However, the type of fat used also plays a role in determining the final characteristics of the biscuit.