Proper Biscuit Thickness for Even Baking

Achieving evenly baked biscuits requires understanding how thickness affects cooking time and heat penetration to prevent Paul Hollywood's dreaded "under baked" critique. Roll dough to consistent 3/8-inch thickness rather than the traditional 1/2-inch to ensure heat reaches the center while maintaining proper rise. Use rolling pin guides or stack cookbooks as thickness markers for consistency. Thicker biscuits may appear done on outside while remaining raw in center, especially when filled with wet ingredients like jam. The goal is golden brown exterior with completely cooked interior that sounds hollow when tapped. Extend baking time if needed rather than accepting pale, underdone results.