# Biscuits - need answer quick **URL:** \ **Category:** Cafe Society\ **Created:** [September 27, 2010, 11:39pm UTC](https://boards.straightdope.com/t/biscuits-need-answer-quick/555288 "2010-09-27T23:39:13Z")\ **Posts on this page:** 15\ **Page:** 1
**Author:** ![Peanuthead](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/peanuthead/32/360_2.png) [@Peanuthead](https://boards.straightdope.com/u/Peanuthead)\ **Post date:** [September 27, 2010, 11:39pm UTC](https://boards.straightdope.com/t/biscuits-need-answer-quick/555288/1 "2010-09-27T23:39:13Z")
Do I grease the baking sheet or not? ---
**Author:** ![lee](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lee/32/7455_2.png) [@lee](https://boards.straightdope.com/u/lee)\ **Post date:** [September 27, 2010, 11:48pm UTC](https://boards.straightdope.com/t/biscuits-need-answer-quick/555288/2 "2010-09-27T23:48:29Z")
No, but you dab both sides of each biscuit in bacon grease before putting it on the pan. ---
**Author:** ![Peanuthead](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/peanuthead/32/360_2.png) [@Peanuthead](https://boards.straightdope.com/u/Peanuthead)\ **Post date:** [September 27, 2010, 11:50pm UTC](https://boards.straightdope.com/t/biscuits-need-answer-quick/555288/3 "2010-09-27T23:50:19Z")
Don’t have bacon grease. I’ll use olive oil. Thanks. ---
**Author:** ![janis\_and\_c0](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/janis_and_c0/32/21_2.png) [@janis\_and\_c0](https://boards.straightdope.com/u/janis_and_c0)\ **Post date:** [September 27, 2010, 11:54pm UTC](https://boards.straightdope.com/t/biscuits-need-answer-quick/555288/4 "2010-09-27T23:54:53Z")
You really don’t need to use anything… hope they turn out well! ---
**Author:** ![digs](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/digs/32/14889_2.png) [@digs](https://boards.straightdope.com/u/digs)\ **Post date:** [September 28, 2010, 12:01am UTC](https://boards.straightdope.com/t/biscuits-need-answer-quick/555288/5 "2010-09-28T00:01:47Z")
I **always** grease a little (like a quick spritz of oil-in-a-spray-can). I’ve had things like biscuits and croissants stick (and they shouldn’t, with all the fat that’s in 'em). I’ve had things stick in the oven, in a pan, in a teflon pan, on the grill. Hell, I could cook buttered bacon in a teflon pan and it’d stick! Mmmm… buttered bacon on a stick… ---
**Author:** ![Student\_Driver](https://avatars.discourse-cdn.com/v4/letter/s/3da27b/32.png) [@Student\_Driver](https://boards.straightdope.com/u/Student_Driver)\ **Post date:** [September 28, 2010, 12:34am UTC](https://boards.straightdope.com/t/biscuits-need-answer-quick/555288/6 "2010-09-28T00:34:46Z")
I lightly grease/use non-stick spray when baking biscuits; it was also standard at the restaurants I’ve worked at to spray the biscuit pans. It’s not absolutely necessary, but makes removing them from the sheet easier. ---
**Author:** ![Baker](https://avatars.discourse-cdn.com/v4/letter/b/bb73d2/32.png) [@Baker](https://boards.straightdope.com/u/Baker)\ **Post date:** [September 28, 2010, 12:47am UTC](https://boards.straightdope.com/t/biscuits-need-answer-quick/555288/7 "2010-09-28T00:47:07Z")
> [@Student\_Driver](#): > > I lightly grease/use non-stick spray when baking biscuits; it was also standard at the restaurants I’ve worked at to spray the biscuit pans. It’s not absolutely necessary, but makes removing them from the sheet easier. This. As a professional baker, I either place them on paper or very lightly grease. As said, it’s not absolutely necessary, but if you bake a _ **lot** _ on your pans, it makes the even easier to clean. ---
**Author:** ![Peanuthead](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/peanuthead/32/360_2.png) [@Peanuthead](https://boards.straightdope.com/u/Peanuthead)\ **Post date:** [September 28, 2010, 3:27am UTC](https://boards.straightdope.com/t/biscuits-need-answer-quick/555288/8 "2010-09-28T03:27:33Z")
Worked out okay without greasing the pan. Biscuits browned nicely and didn’t stick but they didn’t rise as much as I expected. Could that be from too much kneading? All the ingredients were fresh. 2 cups flour 1/4 cup Crisco 3 teaspoons baking powder 1 teaspoon salt 3/4 cup beer (Sam Adams) ---
**Author:** ![cuberdon](https://avatars.discourse-cdn.com/v4/letter/c/45deac/32.png) [@cuberdon](https://boards.straightdope.com/u/cuberdon)\ **Post date:** [September 28, 2010, 4:35am UTC](https://boards.straightdope.com/t/biscuits-need-answer-quick/555288/9 "2010-09-28T04:35:38Z")
> [@Peanuthead](#): > > Worked out okay without greasing the pan. Biscuits browned nicely and didn’t stick but they didn’t rise as much as I expected. Could that be from too much kneading? All the ingredients were fresh. > > 2 cups flour > 1/4 cup Crisco > 3 teaspoons baking powder > 1 teaspoon salt > 3/4 cup beer (Sam Adams) It could be. Baking powder biscuits just need a few knead and folds, twenty seconds at most. Unlike with yeast bread, you are not looking to develop the gluten. ---
**Author:** ![lee](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lee/32/7455_2.png) [@lee](https://boards.straightdope.com/u/lee)\ **Post date:** [September 28, 2010, 5:01am UTC](https://boards.straightdope.com/t/biscuits-need-answer-quick/555288/10 "2010-09-28T05:01:05Z")
> [@Peanuthead](#): > > Worked out okay without greasing the pan. Biscuits browned nicely and didn’t stick but they didn’t rise as much as I expected. Could that be from too much kneading? All the ingredients were fresh. > > 2 cups flour > 1/4 cup Crisco > 3 teaspoons baking powder > 1 teaspoon salt > 3/4 cup beer (Sam Adams) Did you let them sit a few minutes on the pan to let them rise? ---
**Author:** ![StarvingButStrong](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/starvingbutstrong/32/335_2.png) [@StarvingButStrong](https://boards.straightdope.com/u/StarvingButStrong)\ **Post date:** [September 28, 2010, 5:16am UTC](https://boards.straightdope.com/t/biscuits-need-answer-quick/555288/11 "2010-09-28T05:16:53Z")
Something I only learned recently: when you cut out your biscuits just push the cutter straight dow through the dough, that is, do NOT twist your cutter as you’re cutting. Doing that tends to seal the edges closed and that makes it harder for them to rise properly. ---
**Author:** ![Peanuthead](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/peanuthead/32/360_2.png) [@Peanuthead](https://boards.straightdope.com/u/Peanuthead)\ **Post date:** [September 28, 2010, 5:59am UTC](https://boards.straightdope.com/t/biscuits-need-answer-quick/555288/12 "2010-09-28T05:59:52Z")
Yes, **lee** , I let them sit for about 20 mins. before placing them in the oven. I think **StarvingButStrong** hit it though. I used a glass and did the twisting thing. Next time I’ll try it without the twist. And I’ll try to find something sharper than a drinking glass. Maybe a cookie cutter. Thanks all. ---
**Author:** ![lee](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lee/32/7455_2.png) [@lee](https://boards.straightdope.com/u/lee)\ **Post date:** [September 28, 2010, 12:21pm UTC](https://boards.straightdope.com/t/biscuits-need-answer-quick/555288/13 "2010-09-28T12:21:55Z")
I’ve found using a scalloped circle biscuit cutter yields higher rising biscuits than using a glass or even a circle cookie cutter or smooth circle biscuit cutter. It may be partly because the tiny scallops discourage using a twisting motion. BTW: My husband reports that buttering the pan and flopping the biscuits in grease together fries the bottoms and makes them cook too quickly, so he does one or the other, not both. ---
**Author:** ![Sigmagirl](https://avatars.discourse-cdn.com/v4/letter/s/c89c15/32.png) [@Sigmagirl](https://boards.straightdope.com/u/Sigmagirl)\ **Post date:** [September 28, 2010, 12:33pm UTC](https://boards.straightdope.com/t/biscuits-need-answer-quick/555288/14 "2010-09-28T12:33:21Z")
I just use parchment paper and no grease. I’ve been using a square biscuit cutter, but I concur with the scalloped theory. Sharp edges are good. ---
**Author:** ![medstar](https://avatars.discourse-cdn.com/v4/letter/m/f07891/32.png) [@medstar](https://boards.straightdope.com/u/medstar)\ **Post date:** [September 29, 2010, 10:29pm UTC](https://boards.straightdope.com/t/biscuits-need-answer-quick/555288/15 "2010-09-29T22:29:21Z")
I leave a pizza stone in the oven and bake biscuits on it. Everything cooks up beautifully and nothing sticks.