The subject may be more controversial than the .45 vs 9mm argument. When baking biscuits, what to you cook them on? Cast iron, sheet pan, sheet pan with sil pad, something else?
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The subject may be more controversial than the .45 vs 9mm argument. When baking biscuits, what to you cook them on? Cast iron, sheet pan, sheet pan with sil pad, something else?
Guess how I voted. :)
I normally use a sheet pan with sil pad for non stick convenience. I've been thinking of exploring other ways to see what difference they make in the final product. I like my biscuits done but not crunchy. I use cast iron for corn bread because I like the crust.
usually wed but sometimes on thursday's
I don't cook biscuits, that's a task for the wife. She loves to cook and is good at it and can make great biscuits on what ever is available. I don't cook because I'm not good at cooking.
I've used sheet pans off & on, but keep coming back to the deep cast iron frying pan.
Biscuits on a sheet pan, cornbread in an iron skillet.
Sheet pan with silicone pad.
I'm a pillsbury popem biscuit guy sheet pan and parchment paper.
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325 degrees
The master chef in the house is my wife. She'll put anything that would bake on a flat surface on parchment paper. If a browned crust is important it goes in cast iron.
Lard.
I bake biscuits in an aluminum 9x13 double-wall bakers pan. I got it from "That's My Pan" (thatsmypan.com) The scratch recipe I have calls for a pan like this....It makes fantastic biscuits....If I do say so myself.
redhawk
I bake them the traditional way. I take them straight from the can,and place them on a piece of time foil sprayed with Pam cooking spray. Open a big can of gravy,and eat away. They are also great with turkey bacon .LOL
Metal pan with a sheet of nonstick aluminum foil.
BB
Sheet pan/parchment paper. Cooking for just one so I use the frozen Pillsbury biscuits now.
One of the things I have been contemplating with home made biscuits, is freezing them. Should they be frozen pre or post cooking. If before cooking, are they cooked from frozen or allowed to thaw first? If frozen post cooking, how do you get them to closely resemble fresh baked?
I used to use a cast iron skillet for biscuits but the wife got me a Ninja Foodie a couple years ago and that's what I use now. Surprisingly good for a lot of cooking tasks.
Chris