Glencoe Visual ShowcaseGlencoe Visual Showcase Culinary EssentialsCulinary Essentials

Prepare the sheet pan. Grease the sheet pan with a commercial pan grease or line the pan with parchment paper.

Prepare the sheet pan. Grease the sheet pan with a commercial pan grease or line the pan with parchment paper.

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Use the Biscuit MethodUse the Biscuit MethodUse the Biscuit MethodUse the Biscuit Method

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Scale the ingredients. Measurements must be exact for quality biscuits.

Scale the ingredients. Measurements must be exact for quality biscuits.

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Use the Biscuit MethodUse the Biscuit MethodUse the Biscuit MethodUse the Biscuit Method

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3

Sift all the dry ingredients into the mixing bowl.

Sift all the dry ingredients into the mixing bowl.

Cut or rub the shortening into the dry ingredients for a mixture containing small pieces of fat. This step can be performed using the

Cut or rub the shortening into the dry ingredients for a mixture containing small pieces of fat. This step can be performed using the

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Use the Biscuit MethodUse the Biscuit MethodUse the Biscuit MethodUse the Biscuit Method

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mixer with either the paddle or pastry knife attachments.

mixer with either the paddle or pastry knife attachments.

Whisk the eggs and milk together in a separate stainless steel bowl.

Whisk the eggs and milk together in a separate stainless steel bowl.

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Use the Biscuit MethodUse the Biscuit MethodUse the Biscuit MethodUse the Biscuit Method

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Add the combined liquid ingredients to the flour mixture. Overmixing will make the biscuits tough.

Add the combined liquid ingredients to the flour mixture. Overmixing will make the biscuits tough.

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Use the Biscuit MethodUse the Biscuit MethodUse the Biscuit MethodUse the Biscuit Method

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7

Take the mixed dough to a pre-floured bench. Flour the top of the dough by dusting it with bread flour.

Take the mixed dough to a pre-floured bench. Flour the top of the dough by dusting it with bread flour.

Knead the dough lightly using your fingertips only. Then, fold it in half and rotate it 90°. Continue this process 5 to 10 times. Do not over knead. The dough should be soft and elastic, but not sticky.

Knead the dough lightly using your fingertips only. Then, fold it in half and rotate it 90°. Continue this process 5 to 10 times. Do not over knead. The dough should be soft and elastic, but not sticky.

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Use the Biscuit MethodUse the Biscuit MethodUse the Biscuit MethodUse the Biscuit Method

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9 Allow the dough to rest 15 minutes before rolling.

Allow the dough to rest 15 minutes before rolling.

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