Biscuits

Always flour your work surface and rolling pin, and have a palette knife to move the biscuits. If biscuit dough is too soft it will be impossible to handle, and if it has chilled for too long it will be too hard. Once the dough is rolled, you can chill it for 15 minutes. It should then cut like a dream. Cut out shapes very closely together, as the more you re-roll the offcuts, the tougher the biscuits will be.