They are made by squeezing
the dough out of a piping bag fitted with a large star tip and twisting.
Not exact matches
I remember a few things: she mixed the
dough by hand in a big bowl and minimally — as soon as it came together she stopped fiddling with it and proceeded to forming biscuits; her
dough was very soft; she had melted butter in her biscuit baking pan and doused each side
of each biscuit as she laid them on the pan; and when the biscuits were done they were served
piping hot
out of the oven.
Once the oil is to temperature
pipe out 3 - 4 strips
of dough, 4 - to 5 - inches long, into the hot oil.
Holding the pastry bag straight up and down, hovering about 1 / 4 - inch off the parchment,
pipe out about 36 balls
of dough, each one 3/4 inch wide and 1/2 inch tall.
Holding bag at an angle so tip is a few inches above surface
of oil, squeeze
out dough, moving the bag as you squeeze so
dough is
piped in a 6» length into oil.