Preheat oven to 375F.
Lightly flour a rolling pin then roll the dough to an 3/8 inch thick.
Bake at 375F 14-16 minutes or until golden brown.
Perfect Shortcakes can be kept in an airtight container up to 3 days.
They can also be frozen in an airtight freezer container for later use, but I recommend letting them thaw covered and in the same container in which they were frozen. When ready to serve, reheat the shortcake in a preheated 400F oven for 3-5 minutes.