Muffin + Biscuit Method

What is the main difference between the muffin method and the biscuit method?

• The type of ingredients used

• The temperature of the ingredients

• The order of mixing ingredients

• The amount of liquid used

With the biscuit method, why is cold butter often used?

• To create a tender texture

• To make the dough easier to knead

• To help the rising process

• To create flaky layers

What is the primary goal of the muffin method?

• To create layers in the dough

• To incorporate air into the batter

• To mix wet and dry ingredients separately before combining

• To knead the dough for gluten development

How will a muffin that is overmixed look?

• It will have a rounded top

• It will be flat

• It will have a peaked top

• There is no way to tell until you taste it

Which method involved cutting fat into dry ingredients until it resembles coarse crumbs?

• Muffin method

• Biscuit method

• Creaming method

• Cookie method

What role does fat play in the biscuit method?

• It helps in leavening the dough

• It creates a moist texture

• It adds flavour

• It creates layers and adds tenderness

What is the effect of overmixing dough in the biscuit method?

• The dough becomes too sticky

• It can lead to a tough texture

• The dough will not rise

• The layers will be more defined

What ingredient in the muffin method requires the mixture to be put in the oven quickly after being combined?

• Baking powder

• Flour

• Sugar

• Oil

Which method is more likely to use liquid fat (like oil) in its preparation?

• Biscuit method

• Muffin method

• Both methods equally

• Neither method