The recipe for Basic Rolled Biscuits describes how to shape and cut essentially any shape you like. We like square and rectangular shapes because they eliminate most scrap. Plain biscuits (rolled or dropped) can be sprinkled with cinnamon and sugar, grated Parmesan, paprika, or ground red pepper before baking.
Rolled biscuits can also be filled like tiny sandwiches: Roll the dough into a square or rectangle 1/4 inch thick. Cut in half and spread or sprinkle one-half with any flavorful sweet or savory mixture such as jam or preserves, streusel or coffeecake filling, nuts and raisins, chutney, pesto or tapenade, anchovy paste, goat cheese and herbs, etc. Top with the second half of the dough, cut, and bake as usual. The recipe for Pinwheel Biscuits offers another method for filling biscuits. Drop biscuits and rolled biscuits can be used to top a casserole; both can be enhanced with additions such as those listed next.
