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Glencoe Visual Showcase Culinary Essentials. Roll prepared dough onto a pre-floured surface. The dough should be rolled out to about ½ to 1 inch thickness. . Cut and Form Biscuits. 1. 2. Make sure the dough is uniform in thickness. Biscuits double in height during baking. .
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Roll prepared dough onto a pre-floured surface. The dough should be rolled out to about ½ to 1 inch thickness. Cut and Form Biscuits 1 2 Make sure the dough is uniform in thickness. Biscuits double in height during baking. Glencoe Visual Showcase
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. Cut and Form Biscuits 3 Glencoe Visual Showcase
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. Cut and Form Biscuits 4 Glencoe Visual Showcase