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Unformatted text preview: 3. Turn dough out onto a floured surface and knead for about 30 seconds, or until dough becomes elastic. 4. Roll dough to about 3/4-inch thick and punch out biscuits using a 3-inch cutter. Arrange the punched-out dough on an ungreased baking sheet, and bake for 10 to12 minutes or until the biscuits are golden on top and have doubled in height. 5. Remove the biscuits from the oven and immediately brush each one with a light coating of the remaining melted margarine. Serve warm. Makes 8 biscuits....
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This note was uploaded on 02/22/2011 for the course FOOD 101 taught by Professor Dr. during the Spring '11 term at CA Culinary.
- Spring '11