Short texture in biscuits refers to a tender, crumbly quality achieved by limiting gluten development. This is accomplished through minimal kneading and careful fat incorporation. The fat coats flour proteins, preventing them from forming tough gluten networks. Cold butter rubbed into flour creates this effect, while overworking the dough produces tough, chewy results. Professional bakers work quickly with cold ingredients and knead only until the dough just comes together to maintain this desirable short texture.