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Step 4Baked
Now that the dough is rolled out, it's time to cut it into biscuits with a cookie or biscuit cutter. The most commonly used cutter is a 2.5 inch circular cutter. However, you can use whatever shape you please (I've even seen ones in the shape of a heart). What I used was a 1.5 - 2 inch scalloped cutter. Using this size yielded me about 22 biscuits. A 2.5 inch one will yield about 12 - 16, depending on how thick you decide to roll out the dough.
To bake the biscuits, preheat the oven to 450F. Grease a baking sheet/tray (I used a spray oil, such as Pam or Crisco) and bake for 8 - 10 minutes, or until they're a light golden brown. After baking, the bottoms of the biscuits should be a nice, deep golden brown color (they were on mine, at least. They may not end up that way every time).
To bake the biscuits, preheat the oven to 450F. Grease a baking sheet/tray (I used a spray oil, such as Pam or Crisco) and bake for 8 - 10 minutes, or until they're a light golden brown. After baking, the bottoms of the biscuits should be a nice, deep golden brown color (they were on mine, at least. They may not end up that way every time).
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Mar 16, 2011. 10:16 AMjotts
says:
These look good but being a veteran cathead biscuit maker I know...in order to make good biscuits they have to be touching on all sides, put into a pan that's just big enough to fit them all so they rise up not out and don't dry out
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