I'm baking biscuits. I have 15 cubic inches of dough. I need to roll it out and cut circles out of it. Let's say I'm obsessive and require the circles to be perfect 3 inch rounds, and I am uber-skilled and rolling and roll to a perfectly uniform thickness of 1/4 inch, and I have some strange compulsion and can only roll the dough into rectangular shapes.
Being an engineer, on a day when I'm more lazy and less greedy, I choose to roll the dough out once, cut the rounds, and feed the scraps to the dog. What are dimensions so that I can cut the maximum biscuits? (Hey, I said less greedy... )
On a day when I'm more greedy and less lazy, I make a quadruple batch (60 cubic inches) and choose to roll the dough out, cut the rounds, consolidate the scraps and roll out again, cut more rounds, etc until I am left with less dough than I can roll into a piece I can cut a biscuit out of, and I feed that to the dog. What is the minimum number of times I have to roll out the dough?