Mixing Methods illustration
By Zach wildes
Blending method
Step one
Sift together all the dry ingredients into a large bowl
Step two
Beat all liquid ingredients together in a small bowl until well blended.
Step three and four
Pour the liquid ingredients into the dry then mix just until dry ingredients are moist. Then fold in the ingredients such as raisins, nuts, or chocolate chips
Step four's picture is below
Creaming Method
Step one
Sift dry ingredients into a mixing bowl
Steps two and three
Combine solid fat and sugar until light and fluffy, then add eggs one at a time and blend well.
picture for step three is below
Step four
Add flour and liquid ingredients alternately until batter is smooth
Biscuit Method
Steps one and two
Sift all dry ingredients into mixing bowl, then cut the fat into the dry ingredients *note that you need the fat in small pieces in order to use a pastry blender*
Steps three and four
Whisk liquid ingredients in a separate bowl and add liquid ingredients to dry ingredients and mix lightly. *be careful not to overmix
Steps five and six
Turn the dough onto a floured surface and knead lightly *about 5-10 times should do the trick*, then roll the dough out and cut with biscuit cutter