Quick and easy to make. Most use baking powder as leavening agent. QUICKBREADS Quick and easy to make. Most use baking powder as leavening agent. 1

MUFFINS Prepare by using the muffin method of mixing. Over mixing batter will cause muffins to: Have peaks on the top and be tough and heavy Inside will have long, narrow tunnels. 2

IDEAL MUFFIN Characteristic Rounded, pebbly top Course but tender texture inside 3

MUFFIN METHOD Sift together all dry ingredients in a large bowl Flour, sugar, baking powder, spices Make a well in the center of the dry ingredients using the back of a spoon. 4

Step 2 Beat all liquid ingredients together in a small bowl until well blended. Eggs, milk or water, oil, liquid flavorings 5

Step 3 Pour the liquid into the center well of the dry ingredients. Mix just enough to moisten the dry ingredients Batter should be lumpy 6

adding more than that , the batter will overflow Prepare muffin cups. Fill 2/3 full adding more than that , the batter will overflow and the muffins will have odd shapes. Muffins are done when they are nicely brown 7

BISCUITS Characteristics Tender, crisp crust Even light brown in color Inside is slightly moist, creamy white, and peels apart in tender layers. 8

BISCUIT AND PASTRY METHOD Fat is cut into the flour To cut in means to mix solid fat and flour using a pastry blender This technique leaves the fat in fine particles in the dough Handle the dough as little as possible If over mixed,the texture will be mealy, not flaky. 9

STEP 1 Sift together or mix the dry ingredients in a large bowl Sifting ensures the ingredients are distributed evenly. 10

STEP 2 Cut the shortening into the flour until the particles are the size of peas or course bread crumbs. 11

STEP 3 Make a well in the center of the dry ingredients and add the liquids. Stir just until the ingredients are blended and form a soft dough. 12

ROLLED BISCUITS After mixing dough, turn the dough out on a lightly floured surface and knead about 10 strokes. 13

Rolled Biscuits, steps continued Next, roll dough out to about 1/2 inch thickness. Cut biscuits out with a biscuit cutter. Place on ungreased baking sheet, about 1 inch apart. Bake following recipe directions. 14

DROP BISCUITS Mix using the same method as rolled biscuits. Drop batter in mounds on a greased cookie sheet about 1 inch apart. Bake according to recipe directions. 15