In which method is the fat mixed with the dry ingredients before the liquid ingredients are added?

• A. Creaming method
• B. Biscuit method
• C. Muffin method
• D. Sponge method

Answer: (B)

The method in which fat is mixed into the dry ingredients before liquids is the biscuit method. By cutting cold fat into flour until you have a crumbly, sandy mixture, small pockets of fat stay dispersed throughout the dry mix. When the liquid is added, those fat pockets melt during baking to create steam and separations in the dough, giving a tender, flaky crumb with distinct layers. Gluten development is kept to a minimum through gentle handling, which preserves that delicate texture.

Other methods follow different sequences and produce different textures. The creaming method begins by beating fat with sugar to trap air and create lightness, not a fat-in-dry-first approach. The muffin method combines dry and wet ingredients separately, often with fat incorporated into the wet, resulting in a soft, moist crumb rather than flaky layers. The sponge method relies on beaten eggs for lift and uses little to no fat for structure, producing a very airy texture.