Final answer:
Baked biscuits typically have a golden-brown surface, a crisp exterior, and a fluffy interior, with a tempting appearance that is enhanced by the right amount of yeast and proper baking.
Step-by-step explanation:
After biscuits have been baked, they typically exhibit a beautiful golden-brown color on their surface due to the Maillard reaction, which is a chemical reaction between amino acids and reducing sugars that gives browned food its desirable flavor. The exterior of the biscuits should be crisp, offering a satisfying crunch when bitten into, while the interior remains soft, fluffy, and steaming with buttery layers that pull apart easily.
The overall appearance of baked biscuits can be mouthwatering, tempting one to grab one straight off the baking sheet. If too much yeast is used in the dough, the biscuits may rise excessively and become oversized. Conversely, if underbaked, they may lack the characteristic golden hue and crisp texture.