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Shiny metal pans reflect heat, and make tender cakes with a light brown crust. If you have dark pans, reduce oven temperature by 25°F.
Bake foam cakes in the lower third of the oven to prevent the top from over-browning. The cake is done when a toothpick inserted in its center comes out clean.
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.
To avoid tough, dry biscuits, do not add too much additional flour when kneading and rolling.