Remove dough to lightly floured (1 or 2 tb. should do) pastry mat or counter top. Using a rolling pin, evenly flatten dough to allow for 11-12, four inch rounds, approximately 3/4" thick. Dough is fairly forgiving, so if you need to re-roll, you can. Cut your dough with a 4" biscuit cutter and place rounds on prepared cookie sheet.