out 2 more 4-inch rounds, and transfer to the baking
sheet.
Brush the top of the biscuits with the melted butter and
bake until golden brown and well risen, about 15
minutes, rotating the pan halfway through. Allow to cool
for 5 minutes and serve.
CHEDDAR CHEESE AND SCALLION BISCUITS
In step 4, sprinkle 6 ounces grated cheddar cheese and ¼
cup sliced scallions over the 12-inch dough square before
folding it the second time, and continue as directed. (See
photos here–here.)
BACON PARMESAN BISCUITS
In step 4, sprinkle ½ cup crumbled cooked bacon and 2
ounces grated Parmigiano-Reggiano over the 12-inch dough
square before folding it the second time, and continue as
directed. Dust the biscuits with more grated Parmesan before
baking.
FLAKY SCONES
Add 2 tablespoons sugar to the dry ingredients in step 2. In
step 4, if desired, scatter 1 cup frozen or chopped fresh fruit
or berries over the dough before folding it the second time.
In step 5, roll the dough into a 12-by-4-inch rectangle, then
cut the rectangle into three 4-inch squares and cut each
square into 2 triangles. Sprinkle the scones with an
additional 2 tablespoons sugar and bake as directed.