Why do you knead biscuit dough?

Kneading creates friction, which heats up the dough and activates the gluten proteins. This heat causes the gluten proteins to form strong bonds with each other, creating a network that traps the carbon dioxide gas produced by the yeast. The more you knead the dough, the stronger the gluten network will be and the more carbon dioxide gas it will be able to trap, which will result in a lighter, fluffier biscuit.

To distribute the ingredients evenly throughout the dough.

Kneading helps to distribute the flour, baking powder, sugar, and other ingredients evenly throughout the dough, ensuring that each part of the dough has the same consistency and flavor.

To incorporate air into the dough.

As you knead the dough, you push and pull it, which incorporates air into it. This air helps to create a lighter, fluffier biscuit.

To shape the dough.

Kneading also helps to shape the dough. You can use your hands to shape it into a ball, a square, or any other desired shape.

To release stress.

Kneading dough is a great way to release stress and relieve tension. It can be a therapeutic experience that can help you to relax and focus on the task at hand.