At what angle are biscuit tops usually buttered?

Biscuit tops are usually buttered at a 45-degree angle. This angle allows for an optimal application of butter, ensuring that it covers a sufficient surface area of the biscuit without drenching it. Buttering at this angle also helps prevent excess butter from running off, allowing for better adherence and flavor distribution. This technique is commonly used in culinary practices to achieve a desirable balance of taste and texture, making the biscuits more appealing when served. Choosing an angle like 30 degrees would not provide enough butter coverage, while 60 or 90 degrees might lead to uneven distribution or excessive butter dripping off the sides.