Cut dough crosswise into 4 equal logs. Place logs in baker. Using Professional Shears, cut each log crosswise to make 3 pieces, then cut lengthwise to make 6 small (about ½ in./1-cm) squares. (There will be 24 total squares.) Using fingers, gently open squares to slightly separate dough.
Bake, uncovered, 22-25 minutes or until deep golden brown. Cool 5 minutes.
U.S. Nutrients per serving (4 pieces): Calories 160, Total Fat 5 g, Saturated Fat 3 g, Cholesterol 10 mg, Sodium 330 mg, Carbohydrate 24 g, Fiber 1 g, Protein 4 g
1 pkg (7.5 oz/212 g) buttermilk biscuits can be substituted for the refrigerated French bread dough. Cut each biscuit in half with Professional Shears. Arrange in baker (in 5 rows of 4). Proceed as recipe directs.
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