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Roll dough into a 14-in. x 6-in. rectangle. Brush with butter. With the dull edge of a table knife, score dough widthwise at 2-in. intervals.
Fold dough accordion-style back and forth along crease lines.
Cut dough into 1-in. pieces. Place each piece cut side down in a greased muffin cup.
For crisp, flaky biscuits that split open easily for buttering, roll biscuit dough thin, then…
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TO KEEP quick and yeast breads fresh and flavorful for a few days, it's important to store them…
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