What is the required height to which biscuit dough should be rolled?

The required height to which biscuit dough should be rolled is 1/2 inch because this thickness allows for the best texture and rise during baking. When the dough is rolled to this height, it strikes a balance between producing soft and flaky layers while ensuring that the biscuits can rise properly without being too dense. A thickness of 1/2 inch is optimal for achieving the desired fluffy biscuit consistency, ensuring they cook evenly and develop a golden-brown crust.

Rolling the dough any thicker could lead to biscuits that are undercooked in the middle and heavy in texture, while rolling it too thin might result in biscuits that do not rise adequately and are more crisp than soft. Therefore, the 1/2 inch standard ensures the best outcome for biscuit baking.