9. When cutting biscuits, use a swift and straight downward motion with a floured cutter, and cut out biscuits as close together as possible to minimize dough scraps. Twisting or pulling the cutter can smash the layers or cause the biscuits to bake lopsided in the oven.
10. After the first cutting, gently press dough scraps together to form a rough rectangle that’s about ¾ inch thick.
11. Cut the dough rectangle in half, and stack the pieces together.
12. Roll the dough stack to a ¾-inch-thick rectangle, and cut out biscuits.
