My Grandmother taught me a great trick for shortbread biscuits. I roll the dough to approximately ½ the desired thickness and cut the biscuits with a drinking glass. Place half the total number of desired rounds on a cookie sheet and put a thin pat of butter on each. Then, cover with a second round and bake as usual. The result is an easily separated biscuit with a little extra hit of butter added to the shortcake flavor.

• Reply