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 

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.

Scones 

• 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.