| 11. | Drop by scant 1 / 4 cupfuls onto ungreased cookie sheet.
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| 12. | Place biscuits about 2 inches apart on an ungreased baking sheet.
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| 13. | Arrange on 2 ungreased baking sheets, spacing 2 inches apart.
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| 14. | Spread mixture in ungreased 15x10-inch jelly-roll pan.
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| 15. | Spread evenly in bottom of ungreased 13x9x2-inch rectangular pan.
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| 16. | Place bread, cut sides up, on ungreased baking sheet.
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| 17. | Place dough circles about 1 inch apart on ungreased cookie sheet.
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| 18. | On an ungreased baking sheet, place biscuits 1 inch apart.
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| 19. | Carefully transfer shapes to parchment-lined or ungreased baking sheets.
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| 20. | Press mixture onto bottom of ungreased 13x9-inch baking pan.
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