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For crisp, flaky biscuits that split open easily for buttering, roll biscuit dough thin, then fold it in half before cutting. —Joyce C., Saskatoon, Saskatchewan
Roll dough into a 14-in. x 6-in. rectangle. Brush with butter. With the dull edge of a table…
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For best results with quick breads, bake in a light aluminum pan rather than a darker nonstick…
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