In this online cooking class, we start by answering the question of what are quick breads? Like their name indicates, they’re “quick” because they’re leavened with baking powder or baking soda instead of yeast. The key advantage to this is that these breads are quick to make; with no waiting for dough to proof and rise, you can assemble and bake these breads in a snap. After defining and learning about the topic of quick breads, we teach you how to make three of the best quick bread recipes, for flaky buttermilk biscuits, Southern-style cornbread, and brown soda bread. You will also learn all about buttermilk, how to measure dry ingredients, and how to care for your cast iron skillet.