What is the function of egg when cooking biscuits?

* Structure and Tenderness: Eggs act as a binder, helping to hold the dough together and create a light and fluffy texture. The proteins in eggs solidify during baking, forming a network that traps air and gives the biscuit its structure.

* Moisture and Flavor: Eggs add moisture to the dough, helping to ensure the biscuits are tender and not dry. They also contribute a subtle flavor to the biscuits.

* Richness: Eggs add richness to the biscuits, giving them a more decadent taste.

* Color: Eggs help to give the biscuits a slightly golden brown color.

However, it's important to note that some biscuit recipes don't call for eggs at all. This is often because the goal is to achieve a very crumbly texture, which can be achieved with just flour, fat, and liquid.

Ultimately, whether or not you add eggs to your biscuits is a matter of personal preference and the desired texture.