1. Roll the biscuit dough into a sheet about 12 inch (1 cm) thick, being careful to roll it evenly and to a uniform thickness.
Biscuits approximately double in height during baking.
When using round hand cutters, cutting straight down produces the best shape after baking. Do not twist the cutter. Space the cuts closely to minimize scraps.
Cutting into squares or triangles with a pastry cutter or knife eliminates scraps that would have to be rerolled. Roller cutters also eliminate or reduce scraps. Reworked scraps are tougher.
3. Place the biscuits V2 inch (1 cm) apart on baking sheet for crisp-crusted biscuits, or touching each other for softer biscuits. Bake as soon as possible.
If desired, the tops may be brushed with egg wash or milk before baking to aid browning.
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