Running head: QUICK BREADS

Quick Breads Lab Report

By June Saxton

6/25/2013

Introduction

There are many types of quick breads, but one thing that they all have in common is that

they use carbon dioxide to leaven them. This is accomplished by using either baking soda or

baking powder. In this report, we will explore how they react in biscuits. Most biscuits use a

special mixing method which involves cutting the fat into the dry ingredients and then adding the

wet ingredients. The exception is Whipping Cream biscuits because no solid fat is used. They are

prepared using the Conventional mixing method where the liquid is poured over the dry

ingredients and then mixed. This is because self-rising flour already contains baking powder and

the whipping cream is both the liquid and the fat. Because of the differences in mixing methods

and the type of flour used this lab report explores these two types of biscuits to see how these

differences affect the finished biscuits.

Materials and Methods

BASIC BISCUIT RECIPE

The ingredients used to make the basic biscuits were: 2 cups all-purpose flour, 3/4

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teaspoon salt, 1 tablespoon double-acting baking powder, 5 tablespoons cold butter and 2/3–3/4

cup milk (approximate). Other tools used were a medium sized mixing bowl, a

fork, a pastry blender, a large cutting board, a rolling pin, a biscuit cutter,

parchment paper and a baking sheet. These biscuits were prepared as

follows: the oven was preheated to 425 degrees. The flour, salt and baking

powder were sifted together in a medium-sized mixing bowl. The butter was

cut into the flour using a pastry blender until it resembled coarse cornmeal.

The milk was then added and stirred with a fork until they came together.

The dough was then turned onto a lightly floured surface and kneaded just

until the dough was smooth. The dough was then rolled out on a cutting

board to ½ inch thickness. Next it was cut with a flour biscuit cutter and

placed onto a parchment paper covered baking sheet. In the final step, it

was baked at 425 degrees for 11 minutes.

WHIPPING CREAM BISCUITS

The only ingredients required to make whipping cream biscuits are: 2 cups

self-rising all-purpose flour or soft wheat flour and 1 cup heavy or whipping

cream. All-purpose self-rising flour was used for the biscuits that were

prepared for this lab report. Other tools used were a medium sized mixing

bowl, a fork, a large cutting board, a rolling pin, a biscuit cutter, parchment

paper and a baking sheet. These biscuits were prepared as follows: the oven

was preheated to 450 degrees. The flour was placed in a medium-sized

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mixing bowl and the whipping cream was added. The ingredients were

stirred with a fork until soft dough was form. The dough was then turned

onto a lightly floured cutting board and kneaded until it was smooth. It was

then rolled to a ½ inch thickness and cut with a floured biscuit cutter. The

cut biscuits were then placed on a baking sheet lined with parchment paper

and baked at 450 degrees for 11 minutes.

Results

Biscuits

Biscuit Flakiness Tenderness Flavor

Basic Soft and flaky Tender buttery

Whipping Cream Light and fluffy Very tender Mild

(Conforti, 2008)

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Basic Biscuits

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Whipping Cream Biscuits

Discussion

The method used for mixing biscuits is called the biscuit method. In the

biscuit method the fat is cut into the dry ingredients and then the wet

ingredients are added and mixed lightly until a soft dough forms. Muffins are

made using the muffin method. In this method all the liquid ingredients are

added all at once to the dry ingredients (Bennnion & Scheule, 2010).

If biscuits are over-kneaded they become tough and hard like hockey

pucks. This is because the baking soda goes to work just as soon as the

dough gets wet. Biscuits should be mixed just until all the ingredients are

incorporated. A really light touch is needed to make good biscuits (boar_d_laze,

2009).

Baking soda is used when making buttermilk biscuits because the

buttermilk is acidic. Baking powder contains baking soda, salt and an acid. A

quick bread requires all three of these ingredients in order for the CO2 to

leaven the product (Bennnion & Scheule, 2010).

When you mix baking soda with an acid and a liquid it reacts producing

carbon dioxide gas which causes the product to increase in volume

(Bennnion & Scheule, 2010).

The reaction of double-acting baking powder is similar to baking soda

except that it already contains the acid. It reacts the same way as baking

soda on the dough but it is double acting because it also contains another

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acid which reacts with heat producing more carbon dioxide gas during

baking (Bennnion & Scheule, 2010).

Another quick bread product that is prepared using the biscuit method is

scones.

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References

Bennion, M., & Scheule, B. (2010). Introductory foods. (13th ed.). Upper Saddle River, NJ:

Pearson Prentice Hall.

boar_d_laze. (2009, September 25). What happens if biscuits are over-mixed. Retrieved from

http://www.cheftalk.com/t/56363/what-happens-if-biscuits-are-over-kneaded-or-over-

mixed

Conforti, F. D. (2008). Food selection and preparation, a laboratory manual. (2nd ed.).

Blackwell Pub.

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