* To "cut in" serves the function of distributing the fat particles into the dry ingredients, typically flour, and by coating and lubricating flour granules. This method greatly reduces the ability of the gluten proteins in the flour to create gluten when mixed later with a liquid, such as water or milk. This also results in a flakier product when rolled or formed before baking. The secret to success is that the solid fat must remain cold at all times before baking. If using shortening, use tablespoon size amounts and there is no need to chill it beforehand.
Nutrition Analysis below via MyFitnessPal.com.