What are donuts and rolled biscuits made from?

Both donuts and rolled biscuits are made from flour, leavening agents, and fats, but there are some key differences in their ingredients and proportions:

Donuts:

* Flour: All-purpose flour is most common, but some recipes call for cake flour for a lighter texture.

* Leavening agents: Usually a combination of baking powder and baking soda, along with yeast for some varieties.

* Fats: Usually butter, shortening, or oil, with a higher proportion of fat for a tender, fluffy texture.

* Other ingredients: Sugar, eggs, milk, and sometimes spices like cinnamon or nutmeg.

Rolled Biscuits:

* Flour: Usually all-purpose flour, although some recipes use self-rising flour.

* Leavening agents: Primarily baking powder, sometimes combined with baking soda for extra lift.

* Fats: Usually butter or shortening, with a lower proportion of fat compared to donuts.

* Other ingredients: Milk, buttermilk, and sometimes a little sugar.

Key Differences:

* Leavening: Donuts often rely on yeast for a more airy texture, while biscuits use primarily baking powder.

* Fat content: Donuts have a higher fat content, resulting in a softer, more tender crumb.

* Sugar: Donuts typically contain more sugar than biscuits.

The differences in ingredients and proportions lead to distinct textures: donuts are soft, fluffy, and often glazed or filled, while biscuits are flaky, slightly crumbly, and often served plain or with butter.