Biscuits will be crisp on the outside and flaky in the center if you roll the dough thin and fold it over once before cutting out biscuits. They’ll also split open easily when you’re ready to butter them.
Roll the dough into a rectangle and cut out square shapes so you don’t have to keep re-rolling it for round biscuits.
The sharp open ends of clean cans make great cutters for biscuits, scones and cookies.
For soft-sided biscuits, bake them in a pan with sides and put the biscuits close together.
For crusty biscuits, bake them on a cookie sheet and place them apart from each other.