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Rolled Biscuits
Appears in
By Jeni Wright, Eric Treuille and Le Cordon Bleu
Published 1996
For these biscuits, the dough is firm enough to roll and cut out, or roll and slice. It spreads very little on the baking sheet during cooking, so there is no need to space the shapes very far apart. Lightly knead the dough until it just comes together, then chill. Re-roll trimmings only once - any more than this and the biscuits will be tough.
Rolling and cutting
Chill dough, then roll out. Cut out shapes using a floured biscuit cutter.
Rolling and slicing
Roll dough into a log, then wrap and chill in the refrigerator until firm. Cut the dough log crosswise into even slices with a knife.