1. 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

2. 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

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

4. 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

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

6. 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

7. 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

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

9. 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

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

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

12. 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

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

14. 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

15. 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