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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.
Fill muffin cups 2/3 to 3/4 full for perfectly shaped muffins, or fill cups full for larger mushroom-shaped, bake-shop-style muffins.
To cut a sheet cake on a large rectangular cake board, stretch a 2-foot piece of sewing thread tightly between your hands, and draw it down through the cake.
For easier slicing and rich flavor, wrap cooled quick breads in aluminum foil and store overnight before serving.