Crunchy-Topped Biscuits

1. 1

   Mix 2 qt.

2. 2

   (2 L) cracker crumbs (or 2 cups [500 mL] cracker crumbs for trial recipe), baking mix and pepper.

3. 3

   Add buttermilk; stir until mixture forms a moist dough.

4. 4

   Place on lightly floured work surface.

5. 5

   Gently knead 2 or 3 times.

6. 6

   Roll out to 1/2-inch thickness.

7. 7

   Cut into 56 rounds (or 14 rounds for trial recipe) with 3-inch biscuit cutter.

8. 8

   Dip in eggs, then in remaining 2-1/2 qt.

9. 9

   (2.5 L) cracker crumbs (or in remaining 2-1/2 cups [625 mL] cracker crumbs for trial recipe), turning to evenly coat both sides of each round.

10. 10

    Place in single layer in parchment paper-lined sheet pans.

11. 11

    Bake in 365 degrees F-convection oven 10 to 12 min.

12. 12

    or until golden brown.

13. 13

    Cool 2 to 3 min.

14. 14

    before removing from pans.

No additional tips available.