Does butter have to melted in order cut it into the flour?

No, butter does not have to be melted in order to cut it into flour. In fact, it's better not to melt it when making things like pie crusts or biscuits.

Here's why:

* Flaky Texture: Cutting cold butter into flour creates layers of fat and flour. When the dough is baked, the fat melts and creates steam, which causes the layers to separate and create a flaky texture.

* Melting Butter: Melting the butter would combine it completely with the flour, resulting in a dense, tough texture.

To cut butter into flour:

1. Use Cold Butter: Ensure the butter is cold and firm, ideally straight from the fridge.

2. Cut into Cubes: Cut the butter into small cubes.

3. Use a Pastry Cutter or Fork: Use a pastry cutter or a fork to work the butter into the flour until it's evenly distributed and the mixture resembles coarse crumbs.

By using cold butter and cutting it into the flour, you'll achieve the desired flaky texture in your baked goods.