Muffins vs. biscuits
Muffin Batter
Yield: 24 each at 2 ounces
Ingredients:
10 oz Sugar
1 lb. 5 oz Pastry Flour
¾ oz Baking Powder
¼ oz Salt
8 oz Vegetable oil
3 each Eggs
8 oz Milk
Preparation : Muffin Method
- Sift dry ingredients together in one bowl.
- Blend liquid ingredients together in another bowl.
- Gently mix/fold dry and liquid ingredients together till almost blended.
- Fold berries in.
- Finish mixing till batter is just thoroughly moistened. Do not over mix
- Deposit batter into greased muffin tins and bake at 375 degrees for 12 – 15 minutes till muffins are light golden brown and spring back when touched lightly in the center.
Biscuits
Yield: 24 each biscuits
Ingredients:
3 lb. 8 oz Pastry Flour, sifted
¾ oz Salt
3 ½ oz Sugar
1 ½ teaspoons Cayenne Pepper
2 ½ oz Baking Powder
1 lb. 4 oz Butter, cold and cut into ¼ “ slices
2 cups Heavy Cream
2 cups Milk
Preparation: Flaky Biscuit Method
- In big bowl, combine all dry ingredients and whisk to distribute.
- In another bowl blend cold liquids.
- Add butter to dry ingredients.
- Toss to coat butter in dry mix and using bowl scraper cut fat into the dry until you have “pea-sized” pieces.
- Add cheese, toss to distribute.
- Make a well in dry ingredients and add all the liquid at once.
- Mix just until a dough forms. It is important not to overmix the dough.
- Turn dough onto bench and gently knead a few times. Handle the dough as little as possible.
- Roll out and cut into portions as desired.
Muffins: quick bread, liquid fat, light, fluffy, sometimes sweet, sift dry ingredients, can top with streusel.
Biscuits: quick bread, solid fat, light and fluffy, sift dry ingredients, brush with egg wash.