Biscuit II used the creaming method instead of the biscuit method. However, there was a mishap involving the creaming method.  During the sifting step, flour and sugar were being sifted rather than creaming the sugar with butter. This changed the overall texture of the biscuit, and we made them into drop biscuits. One possible solution is to cream the sugar and butter first. To get more uniform biscuits, we can weigh and scale all of the biscuits.  The texture of the biscuits would be more consistent.  The cheese flavor was not very strong in the cheese biscuits, so we can add more cheese next time. For the muffins, the muffin method did work. We did butter and flour the muffins, but they still got stuck to the pan. The muffin tins were older and metal, so they may have not been the best to use. We can try using the silicone baking molds next time.  The strawberries had a lot of moisture, so some of the muffin bottoms were stuck on the pan.  One solution is to cover the strawberries in more flour as they may not have been enough flour covering the strawberries. There were some strawberry muffins that were overfilled, and they broke in the middle. We made filled them with whipped cream and topped them with berries, making a strawberry shortcake. The yeast doughnuts modified dough method did work. However, the dough was too sticky, and it was extremely hard to handle. I only mixed the batter for 6 minutes, so it may have needed a longer mixing time.  Another factor is that all of the ingredients were cold, and room temperature butter and eggs could yield better results.  For lamination method for the croissants did work. They constant sessions of folding created many layers of the dough and butter.  However, I did not have enough time to allow my dough to rest after the third folding session.  I would need to start to folding process a little bit earlier, so that it will have more time to rest.