A parchment paper lid forms a semipermeable barrier that allows some evaporation and browning, but not too much.

Fold one side in, then the other ... You should be left with around 8 biscuits. 8. On a parchment paper-lined large, heavy ...

Pros fold parchment into a paper lid (called a cartouche) when they want to trap some heat and steam but don't want a tight seal. When a recipe instructs you to partially cover a dish as it cooks ...

Preheat oven to 425º and line a large baking sheet with parchment ... back to a 1"-thick rectangle. Repeat folding process, working fast so butter doesn't melt. Pat dough to a 1"-thick rectangle.