Baking: Preparing and Cutting Biscuit Dough

What is the recommended thickness of the biscuit dough when rolling it out?

Why should you cut biscuits as closely as possible when using a round hand cutter?

What is the benefit of placing biscuits upside down on the baking sheet?

What is the purpose of brushing the tops of the biscuits with egg wash or milk?

What is the recommended spacing between biscuits on the baking sheet?

Why is it recommended to bake the biscuits as soon as possible?

Preparing Biscuit Dough

Roll out biscuit dough into a sheet, 1⁄2 inch (1 cm) thick, ensuring even and uniform thickness
Biscuits increase in height by approximately 100% during baking

Cutting Biscuit Shapes

Cut into desired shapes using a round hand cutter, cutting straight down without twisting
Space cuts closely to minimize scraps and reworked dough, which can produce tougher biscuits
Cutting into squares or triangles with a pastry cutter knife eliminates scraps and reworked dough
Roller cutters also minimize or eliminate scraps
When cutting with a knife, cut straight down without dragging the knife

Placing Biscuits on Baking Sheets

Place biscuits 1⁄2 inch (1 cm) apart on greased or paper-lined baking sheets
For straighter sides, place biscuits upside down on the baking sheet
For softer biscuits without crusty sides, arrange biscuits to touch each other, separating them after baking

Additional Tips

Brush tops with egg wash or milk to aid browning, if desired
Bake biscuits as soon as possible after preparation

Learn how to properly prepare and cut biscuit dough for the best baking results. Understand the importance of even thickness and minimizing scraps and reworked dough.