Using a 2¼ or 2½-inch biscuit cutter dipped in flour, cut out as many biscuits as you can and place them on the prepared baking sheet. Do your best to piece together the scraps and use up all the dough with the layering technique, without overworking the dough or melting the butter with your hands.
07Bake for 10 to 12 minutes or until lightly golden brown.