Repeat this process once more. Taking care not to overwork the dough, gently pat it into a 1”-thick rectangle. Then use a 2” round biscuit or cookie cutter to cut out your biscuit rounds.

As it bakes, the crust gets very thick so don ... into a 15x11" rectangle. Baking time may be slightly less. I personally like to divide the dough in half, pat out 2 12" round pizzas, and add ...

Roll the mixture into a 2.5cm/1in-thick rectangle, wrap in cling film and refrigerate for 20 minutes. When the pastry is chilled, flour the work surface and roll out the pastry into a 40x20cm ...