What is the Biscuit Cooking Method?
The biscuit cooking method is used for biscuits, shortcakes, and scones. The goal of this technique is to create a baked good that is light, flaky, and tender all at the same time. Flakiness is created by coating small pieces of fat with the dry ingredients in a process referred to as “cutting-in” the fat. The fat may be broken up into small pieces and then incorporated into the flour by rubbing the fat between your fingertips. The flakiness are created when the small flour-coated pieces of fat melt and release steam during baking.
What Are Other Mixing Techniques for Quick Breads?
| MIXING TECHNIQUE | FAT | RESULT |
| Biscuit Method | Solid (chilled) | Flaky dough |
| Muffin Method | Liquid (oil or melted butter) | Soft, tender, cakelike texture |
| Creaming Method | Softened (room temperature) | Rich, tender, cakelike texture |
What Are QuickBreads?
The name quickbread is derived from its cooking time. These items are quick to make and quick to bake. They only require a few basic ingredients that are commonly used on our everyday items. Such ingredients include; cornmeal, whole wheat, fruits, nuts, spices, and vegetables. Quickbread can be appropriate for breakfast, lunch, snacks, and buffets. They are made with chemical leavening agents. (i.e. baking soda or baking powder).
