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Knead biscuit dough gently, 5-6 times, on a clean, lightly floured pastry cloth, just until dough holds together and can be rolled out.
For individual-sized shortcakes, cut using a 3-inch biscuit cutter. For a traditional-sized shortcake, pat dough into an 8- or 9-inch cake pan.
For a thinner, crisper pizza crust, use White Lily® All-Purpose Flour. For a thicker, chewier crust, use White Lily Bread Flour.
Fill cake pans only half full of batter to avoid overflow in the oven during baking.