its_me_susan
- 2,053
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
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