Turn dough out onto a slightly floured surface.
Quickly knead dough by gently folding and
pressing dough 10-12 stroked or until nearly
smooth. Pat or lightly roll dough to 1/2-inch
thickness. Cut dough with floured 2 1/2-inch
biscuit cutter. Place biscuits 1 inch apart on
ungreased baking sheet. Bake 10-12 minutes or
until golden. Remove from baking sheet and
serve hot.
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