Across
- 2. Drop biscuits have golden brown, _________________ shapes.
- 5. For pancakes, pour small amounts of the batter onto a ___________, greased skillet or griddle, making a few at a time.
- 7. Place the ball-shaped dough in a large, lightly ______________ bowl.
- 9. biscuits also use a higher ratio of ______________ to liquids than muffin
- 10. _____________ means working the dough with hands to combine ingredients
- 12. Rolled biscuits have golden brown _____________ and straight, cream-colored sides.
- 13. are leavened by agents that allow baking.
- 15. Tearing the dough damages the strands of ______________.
- 16. This mixing method differs from the muffin method in that a solid _________
- 17. Baking times vary considerably, so always bake as directed in the _____________________.
Down
- 1. Both rolled and drop biscuits __________________ in size
- 3. Once the dough has risen, it must be punched down. Punching down lets excess ____________________ escape
- 4. Lightly mixing liquid ingredients into dry ingredients creates a product with a tender texture.
- 6. to mix too much
- 8. Yeast dough is very pliable and accepts many different _______________.
- 11. Yeast and the enzymes it contains produce alcohols and carbon dioxide gas by breaking down carbohydrates, a process called __________________________.
- 14. Biscuits are either rolled or ______________, depending on the amount of liquid in the recipe.