What is the expected texture outcome of properly mixed biscuit dough?

The expected texture outcome of properly mixed biscuit dough is flaky. This characteristic is achieved through the technique of minimally mixing the dough after adding the fat, such as butter or shortening. The key to achieving a flaky texture lies in not overworking the dough, which can lead to the development of gluten. In biscuit making, the goal is to coat small pieces of fat with flour while leaving some larger chunks of fat intact. When baked, these pieces of fat create steam, resulting in layers and a light, airy, flaky texture.

In contrast, a dense texture would indicate overmixing or too much liquid, which is not desirable for biscuits. A smooth texture is more associated with cake batters or similar mixtures, while a rubbery texture would typically arise from too much gluten development or additional protein, such as when too much flour is incorporated or the dough is excessively kneaded. Thus, a flaky texture is the hallmark of well-prepared biscuit dough, making it the correct outcome to expect.