What ingredient is added last in the biscuit method?

In the biscuit method, the last ingredient added is liquid. This technique involves first combining the dry ingredients, such as flour, baking powder, and any salt or sugar, followed by incorporating fat (like butter or shortening). The purpose of adding liquid last is to create a cohesive dough while minimizing gluten development, which helps maintain the biscuits' tender and flaky texture. By adding the liquid after the dry ingredients and fat are mixed, you can also control the hydration of the flour more easily, which is essential for achieving the desired consistency and structure in the biscuits. This method ensures that the liquid is evenly distributed without overly kneading the dough, which would activate gluten production and typically result in a denser texture rather than the light and fluffy mouthfeel characteristic of well-made biscuits.