06Use a rolling pin to roll the dough into 1/2-3/4-inch thickness. Dip a 2-inch round cutter in flour and cut biscuits by pressing straight down. Avoid twisting the cutter because this will inhibit the rise. Space the cuts as close together as possible so minimize scraps.
07Arrange the biscuits on the prepare baking sheet. Place them nearly touching for a higher rise with softer sides. Or space them farther apart for crusty sides.
08Bake for 10-12 minutes until the tops are golden brown and the sides are almost white. The interiors will still be moist but will continue to cook after they are removed from the oven.
09Brush the tops with melted butter if desired then transfer to a wire rack to cool slightly. Biscuits are best served warm.