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To avoid tough, dry biscuits, do not add too much additional flour when kneading and rolling.
Roll pastry dough outward from the center and from the center inward with a floured rolling pin. Rotate and repeat until it's 2 inches wider than your pie plate.
If batter does not fill every cup of the muffin pan, put a few tablespoons of water in the empty cup to keep muffins moist and to protect the pan from warping.
When making pizza crusts, use 2 to 2-1/2 cups of bread flour (hard wheat) or 2-1/2 to 3-1/2 cups of all-purpose flour (soft wheat).