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For soft-sided biscuits, place unbaked biscuits in a 9-inch round or square baking pan or on a baking sheet with the side edges touching.
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 a crisp crust on basic cornbread or corn sticks, preheat a greased skillet or corn stick pan before filling with batter.
For a thinner, crisper pizza crust, use White Lily® All-Purpose Flour. For a thicker, chewier crust, use White Lily Bread Flour.