Mixing Methods

This method is used to prepare most muffins and loaf-style quick breads. A gentle hand is required, as overmixing will cause excess gluten development and lead to toughness in the final product.

Whisk together dry ingredients—sugar, flour, leavener, and spice—in bowl until evenly combined.

In separate bowl, whisk together wet ingredients—dairy, melted butter, eggs, extract, and pureed fruit—until evenly combined. (Note that some recipes may rely on the food processor to mix wet ingredients.)

Make well in dry ingredients and pour wet ingredients into well. Gently stir with rubber spatula until just combined. You should be able to see some streaks of flour in batter. (Overmixing will make the baked good tough.)

This method is similar to the process used to make pie dough because small chunks of cold fat are cut into the dry ingredients. This method is used to prepare many biscuits and scones.

Cut the fat (usually butter, but sometimes butter and shortening) into small pieces and chill it. This way, the cold fat will melt in the oven—not in the mixing bowl.

To distribute the dry ingredients evenly, pulse them in a food processor.

Scatter the fat over the dry ingredients and pulse them until the mix resembles coarse meal. These pats of fat melt in the oven, creating pockets of steam, which make for flaky baked goods.

Dump the mixture into a bowl and stir in the liquid (usually buttermilk) by hand. Stop when the dough forms a uniform texture. Using a food processor would overmix the dough and produce tough baked goods.