1. Glencoe Visual Showcase Culinary Essentials

2. 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

3. 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

4. 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

5. End of Glencoe Visual Showcase