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I know there's somebody here that can answer this, because it's so simple.
A recipe calls for lining a pan with parchment paper before dropping on the biscuit dough. I don't have any parchment paper. Can I just lightly grease the sheet? I figure the parchment is used only to keep the biscuits from sticking, right?
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Right.
Edit: Unless you're baking on aluminum.
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I can loan you my can of Pam. What's for dinner and what time?
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> Well how do I know what I'm baking on?
It usually says so on the back.
> Actually I think it's one of those airbake things.
Not helpful. Many Airbake baking sheets are aluminum. Others are nonstick.
You need to grease up aluminum bakeware a little extra to avoid sticking. Some people recommend using wax paper that's greased on both sides if you don't have parchment paper, but I find that a bit messy and usually just add a second coat using a second type of oil. So if I've used butter as a base-coat, I might put a bit of olive oil down, too.
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Take a piece of wax paper, wad it up, dip it in the Crisco and grease your sheet just like the good old days. Plus the biscuits probably have enough fat in them to lift them off the pan. Don't worry about it!
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I used a paper towel and Crisco. The biscuits had so much butter in them that they were scooting around, and I almost dumped them on the floor when taking them out of the oven. They were good, but they were way too rich and way too much trouble to ever do again. It was an experiment, and once was enough. But I repeat, they were good! I hope the leftovers are good, because there's bunch of them left.
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[quote AlphaDog][quote MacMagus]Right.
Edit: Unless you're baking on aluminum.
Well how do I know what I'm baking on?!
Place a magnet next to it. If it sticks, it's steel; if it doesn't, it's aluminum.
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Yuk! Crisco? Isn't that pure hydrogenated fat? Considering how much it was used by our parents generation it's probably one of the main reasons for our nation's high rate of clogged arteries and failing hearts. How about sticking with butter or veg oil instead?
