Which statement about biscuits is true?
A) Biscuit dough is stickier than muffin batter because the ratio of flour to milk is 1:3.
B) Unlike with muffins, overkneading creates a tender and fluffy biscuit because the excess gluten development creates pockets of air in the product.
C) Biscuits should be placed on a greased cookie sheet and baked at 350°F for about 30 minutes.
D) When buttermilk is used, it promotes a white biscuit interior, whereas baking powder contributes to a more creamy color.
Correct Answer:
Verified
Q25: When making pancakes, a key factor affecting
Q26: Doughs serve as the basis for
A) scones.
B)
Q27: Scones
A) are the same as biscuits except
Q28: Biscuits are quick breads that rely on
Q29: Which of the following quick breads is
Q31: Biscuit dough does not contain _.
A) milk
B)
Q32: Boston brown bread is sometimes cooked in
Q33: _ results in insufficient gluten development and
Q34: Corn bread contains a combination of cornmeal
Q35: A pale quick bread can be caused
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