Once you've rolled, start cutting the dough immediately with biscuit cutters. Keep moving the cutters around the rolled dough until you've cut out all you can. Dip the cutter in flour a few times during the process so it won't stick to the dough.
It's fine to cut sideways or upside down – the aim is to get as many biscuits out of each piece of rolled dough as possible. Re-roll and cut some more if possible, but only do that once to avoid the dough becoming tough, dried out and brittle.
Decorate before baking
If you aren't icing or decorating your biscuits after baking, here's where you can sprinkle on some demerara sugar, coloured sugar or dragees. Press in currants if you'd like to make buttons on a snowman, or ornaments on a tree.