Expert Tips for Perfectly Browned Biscuits: Your Questions Answered

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Discussion Overview

The thread centers around participants sharing their experiences and questions regarding the preparation of browned biscuits, particularly focusing on techniques, cooking times, and serving suggestions. Various participants contribute their methods and personal insights into the process.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, shared that they did not preheat the oven and questioned how to achieve the right browning on the dough.
  • Another participant mentioned that they melt butter and turn off the heat before adding the dough, indicating that they do not brown the dough before baking.
  • Several users discussed the size of the pan and the number of biscuits used, with one participant noting they use a small professional skillet for eight biscuits.
  • One participant expressed uncertainty about the amount of melted butter left in the pan and whether it indicated the biscuits were not ready.
  • Another participant described their biscuits as having a crouton-like texture and questioned if their dough pieces were too small.
  • One participant mentioned serving the biscuits on a medium square plate and suggested using bamboo tongs for serving.
  • Several participants expressed enthusiasm for experimenting with flavors, such as garlic and cinnamon sugar, and shared their personal preferences for these variations.
  • One participant noted they have not sold cookware as a result of the demo but believe it will pay off in the long run.
  • Another participant inquired about adapting the recipe for a college dorm setting with limited cooking equipment.

Areas of Agreement / Disagreement

Views differ on the necessity of browning the dough before baking, with some participants indicating it is not essential, while others have varying experiences with texture and cooking methods. No clear consensus emerges on the best approach.

Contextual Notes

Participants share personal experiences and techniques related to biscuit preparation, with a focus on demo settings and product usage. The discussion reflects a variety of cooking environments and preferences.

Who May Find This Useful

Consultants looking to enhance their biscuit preparation techniques or seeking ideas for product demonstrations may find the shared experiences and tips beneficial.

I
its_me_susan
Messages
2,049
I tried these the other night.... I didn't realize I had to preheat the oven (shame on me for not rereading the recipe before trying it). So I "browned" the dough a bit on the skillet. That could have been the problem, but I have these questions that I hope you can answer:

How high do you keep the temperature of the pan when sauteing?

How brown should the dough become in the pan before transfering to the oven?

What size pan do you use, and what size (how many bisquits) dough?

I had alot of the "melted butter" left in the pan when I slid mine out - - did this mean they weren't ready?

Mine were the texture of almost croutons with a softer center.... where my pieces too small?

How do you serve these when you slide them out of the pan?

THANK YOU!
Susan :)
 
I've been doing this demo since I found it on this site and I love it! I'll answer all your questions that I can.


How high do you keep the temperature of the pan when sauteing?

I don't really know if it matters. I just melt the butter and then turn the heat off and let it sit until I'm ready to do the demo.

How brown should the dough become in the pan before transfering to the oven?

The way I do this recipe, it's not brown at all. I just put it in the oven raw. Maybe I've been doing it wrong and someone will let us know!

What size pan do you use, and what size (how many bisquits) dough?

The small professional skillet is what I've been using. I use the small can of bicuits- I think it's 8.

I had alot of the "melted butter" left in the pan when I slid mine out - - did this mean they weren't ready?

I don't know what this means. Maybe if they had cooked longer more would have been absorbed, but I wouldn't worry about it.

Mine were the texture of almost croutons with a softer center.... where my pieces too small?

I cut the raw biscuits into quarters- this is a good size.

How do you serve these when you slide them out of the pan?

I slide them out onto a SA medium square and people come and help themselves. I guess we could use the bamboo tongs for serving- I think I'll put that out with them from now on.

I'm sure Susan and I would appreciate more input if anyone wants to chime in!
 
Hey, Susan!

I sent you a PM yesterday, but it looks like Nora has you pretty well covered. :) Let me know if you have any other questions,

Mary
 
  • Thread starter
  • #4
I don't really know if it matters. I just melt the butter and then turn the heat off and let it sit until I'm ready to do the demo.

So you melt the butter, then just toss in the raw dough to coat, and put it right in? Ok that sounds easier. How soon before the guests start arriving? Do the biscuits puff up or stay the same size as they were raw? (I think maybe my sauteing them might have "sealed" them). Thank you so much for responding!
 
  • Thread starter
  • #5
chefmary said:
Hey, Susan!

I sent you a PM yesterday, but it looks like Nora has you pretty well covered. :) Let me know if you have any other questions,

Mary
Click to expand...

Thanks Mary! Let me see if I can figure out how to get messages. :)
 
So you melt the butter, then just toss in the raw dough to coat, and put it right in? Ok that sounds easier. How soon before the guests start arriving? Do the biscuits puff up or stay the same size as they were raw? (I think maybe my sauteing them might have "sealed" them). Thank you so much for responding![/QUOTE]

That's right. I also press a couple cloves of garlic in there, and add a teaspoon of Italian Seasoning mix. Then I stir it all up with a bamboo spoon or scraper. I guess I usually do it 15 minutes or so before guests start arriving- just at some point while setting up. The biscuits do puff up.

People love it! I'm also looking forward to trying the recipe with cinnamon and sugar. Does anyone know how much of each of those to use?

I have to add that I haven't actually sold any of the cookware yet in response to doing this demo, but I know it will pay off. It gives me a great excuse to talk about it. I also get to show off the trivets (or the silicone gloves, which I will have soon.) I've done the demo three times so far, and plan to do it at each show. It's a pretty cheap little bonus demo.
 
  • Thread starter
  • #7
Thanks so much! I'm going to try them again tomorrow!
 
Love those thingsThe garlic bites are sooooo good, and show off alot of product for the amount of effort! I absolutely love the idea of cinnamon and sugar bites, what a great a idea! I am going to experiment with quantities this week, but probably a tsp cinnamon and tablespoon of sugar, mixed and tossed with the butter coated biscuit pieces?
 
Pan biscuitsI love these! I don't have a pan yet to demo them, but i make them in my cast iron skillet for my family - quick, fresh garlic bread. I got the recipe from this board, from a post by ScottCooks entitled 'Recipes that sell products"

BISCUIT APPETIZER - sells "try me" pan - Prof. 8" Saute - Cookware
(go buy a single burner $12 at WalMart, Wallgreen, Osco, SavOn, etc.)
Professional 8" Saute Pan (or Gen II if that's what you have)
Choose to make either a <<SWEET or..................>>a SAVORY recipe:
1/2 stick butter or margarine melting on LOW heat
Sweet - half of...2 tsp cinnamon & 1/4 c sugar in FSS......Savory - 2 cloves garlic with GP
Sweet - 1 apple with APCS, quartered...........................Savory - 1 tsp Pantry Ital. Seasoning
Mix above with butter - then for either recipe, a tube of Pillsb. GRANDS biscuts, any style...Quarter each biscuit (easiest to do when cold) using your KS right into the pan. Turn to coat all surfaces with butter mixture.
Sweet - add about 1/4 of cin/sug mixture from FSS.........Savory - opt. to add some sliced roma or pear tomato using USG and/or fresh snipped basil and/or parsley
Place Entire Pan in 350 oven for 22 mins -- recipe must be DARK Golden Brown so inside is cooked. Turn out onto Med. SA square.
Sweet - add rest of cin/sug mixture from FSS.................Savory - top with a little grated Parmesan using USG or CGP or new MP
 
  • Thread starter
  • #10
OMGosh try using the CHEDDAR biscuits if you can find them! YUM-MY! I just wrote to PC to see if they will add these to a recipe book. EVERYONE wanted the cookbook!
 
Stove top version of biscuit demo??Wasn't there a version of this recipe done on the stove top? I'm doing a show at a college dorm and she just has a microwave and a hot plate.

Thanks!
 
  • Thread starter
  • #12
Beth,
It starts on the stove top, but then you bake it. Most dorms have a mini- shared kitchen somewhere.... do they? Toasteroven might work as well.
 
Garlic biteI'm not sure if that's what you guys are talking about, but basically, I too, cut my biscuits in quarter using the pizza cutter (I demo this recipe 'cause it's fast and easy and a lot of products), beforehand, I melt about 2 tbps of butter (remember they already have a lot of butter in them, use a small amount to coat, otherwise, you will have leftover butter!), then use my garlic press with 3 to 5 cloves, and freshly grated parmesan cheese, let it bake for about 18 min. and voila!!!!
 
  • Thread starter
  • #14
fatchef said:
I'm not sure if that's what you guys are talking about, but basically, I too, cut my biscuits in quarter using the pizza cutter (I demo this recipe 'cause it's fast and easy and a lot of products), beforehand, I melt about 2 tbps of butter (remember they already have a lot of butter in them, use a small amount to coat, otherwise, you will have leftover butter!), then use my garlic press with 3 to 5 cloves, and freshly grated parmesan cheese, let it bake for about 18 min. and voila!!!!
Click to expand...

2 TBS of butter! Great, thanks you! I was going to try half a stick of butter. :)
 

Frequently Asked Questions

What is the best temperature for baking biscuits to achieve a perfect golden brown?

The ideal temperature for baking biscuits is typically between 425°F to 450°F (220°C to 232°C). This high temperature helps to create a nice rise and browning on the outside while keeping the inside tender and fluffy.

Should I use a baking sheet or a baking stone for biscuits?

A baking sheet is generally preferred for biscuits as it allows for even heat distribution. If you want a crispier bottom, you can preheat a baking stone and then place the biscuits on it, but ensure to adjust the baking time accordingly.

How can I ensure my biscuits are evenly browned?

To achieve even browning, make sure to space the biscuits evenly on the baking sheet, allowing for proper air circulation. Additionally, rotating the baking sheet halfway through the baking time can help ensure all sides brown evenly.

What type of flour is best for making perfectly browned biscuits?

All-purpose flour is commonly used for making biscuits, but for a lighter texture, you can also use a combination of all-purpose flour and cake flour. This helps achieve a tender biscuit while still allowing for good browning.

How can I tell when my biscuits are perfectly baked?

Perfectly baked biscuits should be golden brown on the top and bottom. You can also check for doneness by gently tapping the top; it should sound hollow. Additionally, the internal temperature should reach around 190°F (88°C) for optimal doneness.

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