1. Muffins and Biscuits

2. Biscuit Method of Mixing:
Combine all dry ingredients.
Make a well in the dry ingredients
Cut-in the fat until there are crumbs.
Measure and add the liquid.
Stir until a dough forms.
Knead the dough so gluten will form.
7. Roll out the dough.
8. Cut into biscuits with biscuit cutter.
9. Place on a greased cookie sheet and bake.

3. The Perfect Biscuit 1. Flat Top 2. Straight Sides 3. Flaky with layers
Two of the most important steps in making biscuits are:
 Cutting the fat into the flour using a pastry blender
Kneading to develop gluten

4. Muffin Method of Mixing
Combine all dry ingredients together into a bowl.
In a separate bowl, blend all of the liquid ingredients together, (including fat).
Make a well in your dry ingredient bowl and pour the liquid in the well.
Stir until dry ingredients are moistened.
Drop into greased/lined pan.
Bake.

5. The Perfect Muffin: DRAW THIS: Will have a cauliflower top.
Will have some, but few, tunnels in the interior.
Will be tender.
DRAW THIS:

6. The Under-Mixed Muffin:
Will have low volume.
Will have a flat surface.
Will be very crumbly.
DRAW THIS:

7. The Over-Mixed Muffin:
Will have a peaked top.
Will be very tough.
Will have large tunnels in the interior.
DRAW THIS: