Makeup of Biscuits

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About
  1. Roll out the biscuit dough into a sheet about ½ inch (1 cm) thick, being careful to roll it evenly and to a uniform thickness. Biscuits approximately double in height during baking.
  2. Cut into desired shapes. When using round hand cutters, cut straight down. Do not twist the cutter. Space the cuts as closely as possible to minimize scraps. Reworked scrap dough produces tougher biscuits. Cutting into squares or triangles with a pastry cutter knife eliminates scraps that would have to be rerolled. Roller cutters also eliminate or reduce scraps. If cutting with a knife, cut straight down without dragging the knife.
  3. Place the biscuits ½ inch (1 cm) apart on greased or paper-lined baking sheets. For straighter sides, place the biscuits upside down. For softer biscuits without crusty sides, arrange the units so they touch each other; these must be broken apart after baking.
  4. If desired, brush the tops with egg wash or milk to aid browning.
  5. Bake as soon as possible.