Glencoe Visual Showcase Culinary Essentials
Cut and Form Biscuits 1 Roll prepared dough onto a pre-floured surface. The dough should be rolled out to about ½ to 1 inch thickness. 2 Make sure the dough is uniform in thickness. Biscuits double in height during baking. Glencoe Visual Showcase
Cut and Form Biscuits 3 Cut the dough into shapes using a hand cutter or pastry knife. When using a hand cutter, be sure to cut straight into the dough. Do not twist the cutters. Twisting can prevent the dough from rising correctly. Glencoe Visual Showcase
Cut and Form Biscuits 4 Place the raw biscuits on a lightly greased sheet pan. The sides of the dough should not touch. Brush the tops of the raw biscuits with egg wash before baking for a golden crust. Glencoe Visual Showcase
End of Glencoe Visual Showcase