How is the biscuit method for making quick breads different from other methods?

The biscuit method for making quick breads is distinct primarily because the process involves incorporating fat into the flour in a specific way. In this method, a solid fat, such as butter or shortening, is either rubbed or cut into the flour until the mixture resembles a mealy or bumpy texture. This technique is crucial because it creates small pockets of fat that, upon baking, generate steam. This steam contributes to a light and flaky texture in the finished product.

Unlike other methods where fat may be melted or mixed until creamy, the biscuit method focuses on producing a specific texture that is essential for achieving the desired structure in biscuits and similar baked goods. By ensuring that the fat is not fully blended into the flour, the biscuits develop layers and a tender crumb during baking, which is a hallmark of quick breads made using this technique.