Each type of biscuit has its own unique shape and size shape that is recognizable to those eating them. Learn how to roll, shape and style biscuits by type.
Biscuits and Shortcakes
- Pat or roll dough on lightly floured surface to an even thickness (usually about 1/2-inch thick).
- With floured biscuit cutter, cut out biscuits - keeping cuts close together. When cutting, use a straight downward motion and avoid twisting the cutter as biscuits may rise unevenly. Biscuits can also be cut with a knife into rectangle, square or triangle shapes.
- Transfer biscuits to a cookie sheet or baking pan with a wide metal spatula. For biscuits with crusty sides, place at least 1 inch apart; for soft-sided biscuits, biscuits should almost touch.
- Gather dough scraps (do not knead), gently re-roll and cut additional biscuits. Add as little additional flour as possible.
- For browner tops, brush the biscuit and shortcake tops with milk or melted butter. Shortcakes can also get a sprinkling of sugar before baking.
Drop biscuits use a moist dough and are not kneaded. After mixing, drop dough onto ungreased baking sheet by heaping tablespoons, about 2 inches apart.
- Pat or roll dough on lightly floured surface into a circle with an even thickness (follow recipe directions for circle diameter and thickness of dough).
- Using a knife, cut circle into wedges. Knife blade should be dipped in flour for easier cutting.
- For crisp scones, place wedges at least 1/2 inch apart on cookie sheet. For softer scones, place whole circle of dough on cookie sheet.
- Cut into wedges and pull wedges out slightly from the center of the circle, leaving just a small amount of space between wedges.
- For browner tops, brush the top of the scones with melted butter or milk. Or, sprinkle with granulated or brown sugar.