Always preheat the oven and put the biscuit mixture onto cold baking trays, lined with baking paper, or lightly greased.
If the recipe calls for creaming the butter and sugar, and you want to use a food processor, put the eggs and sugar in first. Process until smooth, and then add the softened butter a little at a time, pulsing to mix.
Try to have all the biscuits the same size for even baking and space them evenly on the baking sheets.
Once they are cooked, allow the biscuits to cool on the trays for a minute or two, and then move them with a spatula to a wire cooling rack.
Store airtight to keep them crisp.
Don’t store biscuits in the same container as cakes or they will soften.
Iced biscuits should be eaten within a week, but un-iced biscuits will keep for a month in an airtight tin or jar.