Biscuits

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For this home cooking assignment, I made biscuits. The product standards for this dish were for the biscuits to be golden brown, flaky, and similar size. I met all of my product standards although I believe I could have done better at making the biscuits the same size. The safety of this recipe was oven safety because using the oven was required to cook the biscuits. Some skills and methods I used during this recipe were using a pastry blender to incorporate the dry ingredients and butter, stirring, rolling out the dough and cutting the dough. One success I had with this dish was that the biscuits turned out flaky and an attractive golden brown top. One challenge I had was rolling out the dough. It was difficult to keep the dough at an even height on all sides as to keep the biscuits a uniform size. To improve my biscuits I should have spent more time making sure all my biscuits were level to create better-looking biscuits. I chose this recipe because my family was having soup for dinner and I thought biscuits would go well with it. I would make these biscuits again because the recipe needed only a few ingredients and it was quick to make. This recipe is not very nutritious though it is much healthier than most other biscuit recipes are, as it has no sugar.

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