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Pampered Chef: Biscuit Demo questions

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  1. its_me_susan

    its_me_susan Senior Member

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    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 :)
     
    Sep 18, 2005
    #1
  2. noradawn

    noradawn Guest

    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!
     
    Sep 18, 2005
    #2
  3. chefmary

    chefmary Member Gold Member

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    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
     
    Sep 18, 2005
    #3
  4. its_me_susan

    its_me_susan Senior Member

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    10
    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!
     
    Sep 18, 2005
    #4
  5. its_me_susan

    its_me_susan Senior Member

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    Thanks Mary! Let me see if I can figure out how to get messages. :)
     
    Sep 18, 2005
    #5
  6. noradawn

    noradawn Guest

    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.
     
    Sep 18, 2005
    #6
  7. its_me_susan

    its_me_susan Senior Member

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    Thanks so much! I'm going to try them again tomorrow!
     
    Sep 18, 2005
    #7
  8. PCAbby

    PCAbby Member

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    Love those things

    The 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?
     
    Oct 4, 2005
    #8
  9. ChefLaurel

    ChefLaurel Member

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    Pan biscuits

    I 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
     
    Oct 4, 2005
    #9
  10. its_me_susan

    its_me_susan Senior Member

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    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!
     
  11. BethCooks4U

    BethCooks4U Legend Member Gold Member

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    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!
     
    Oct 5, 2005
    #11
  12. its_me_susan

    its_me_susan Senior Member

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    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.
     
  13. Garlic bite

    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!!!!
     
    Oct 6, 2005
    #13
  14. its_me_susan

    its_me_susan Senior Member

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