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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 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.
Roll biscuit dough to about 1/2-inch thickness to ensure good height. Cut biscuits with a sharp-edged cutter, straight down, without twisting the cutter.
When done baking, bread should be removed from its pan immediately, and cooled completely on a wire rack.