Cut in means to distribute small chunks of a solid fat (butter or shortenings) into flour before adding the liquid (usually milk or water). You do this using a pastry blender or two knives in a crisscross cutting motion.
Cut in means to distribute small chunks of a solid fat (butter or shortenings) into flour before adding the liquid (usually milk or water). You do this using a pastry blender or two knives in a crisscross cutting motion.