Mixing and Production Methods: Types of Dough

1. Soft doughs are used for biscuits. These products are rolled out and cut into desired shapes. They are mixed by the biscuit method.
2. Batters may be either pour batters, which are liquid enough to pour, or drop batters, which are thicker and drop from a spoon in lumps.

Most quick-bread batters are mixed by the muffin method, except for drop biscuits, which are mixed by the biscuit method, and some rich cakelike muffins and coffee cakes, which are mixed by a cake-mixing method called the creaming method. The biscuit and muffin methods are presented in this chapter. The creaming method is presented in Chapter 34, along with other cake methods.