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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.
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.
Bread is done when the loaf sounds hollow when lightly tapped. At that time, remove from the pan immediately and let cool.
When making shortcake, be careful not to over-handle the dough, or you might end up with a heavy, tough cake.