Sunday, November 6, 2011
How to Cook the Perfect Frozen Biscuit
The problem I've had with frozen biscuits is the time it takes to cook them and that the bottom always gets done way too early. So the bottom of the biscuit is overcooked and hard before the rest of it gets done. Sometimes the top get done before the middle as well. This happened to me while using a regular cookie sheet or cake pan. So, I tried a new approach. I used a iron griddle. I did preheat the oven so it was hot when I put the griddle and biscuit in the oven. I'm assuming the iron griddle takes longer to heat up because the top part of the biscuit was already baking when the bottom started to brown. When the biscuit was brown on top and appeared down, I took it out of the oven. I was pleased to find the bottom was evenly cooked and not hard, plus the center was done as well! In fact, it looked like the biscuits they serve at Cracker Barrel. You can't beat that!