Local biscuit maker ready for bake-off

Published: Tuesday, April 22, 2014 at 07:57 PM.

“I mix all the dough and stuff and I roll it all out,” she explained. “We all use the same size rolling pins and the same size cutters.”

The rolling pin, about 18 inches wide, is plastic with metal wheels at either handle to provide an industry-standard depth to the dough. 

Stallion took over with the rolling pin, flattening the dough then folding it over and flattening it again.

“We all fold it so it has the same flaky layering,” Marshall explained.

The ideal biscuit is 1 1/2 inches thick and can’t be more than an inch and three quarters. Eighteen are placed carefully on a tray, packed fairly close together so they rise upward but not side to side. The tray is slid into a plastic bag and then refrigerated half an hour before baking.

The same flaky biscuit is served for all the biscuit-based breakfast meals, from Egg McMuffins to sausage gravy and biscuit.

So, with so much regulation, how can anyone make a biscuit different enough to be noticed at a bake-off?

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