Using 2 spoons, drop 1 / 2 - cupfuls of dough onto a parchment - lined baking sheet, spacing at least 1 1/2» apart, or into a 12» cast - iron skillet, arranging so sides of biscuits are just touching (you should have 8). (epicurious.com)
Brush tops and sides of biscuits with butter. (bonappetit.com)
With a sharp 2 1/2 - inch biscuit cutter, press straight down to cut the dough into rounds and lift straight up to remove (don't twist the cutter or it will seal the sides of the biscuits and interfere with rising). (finecooking.com)