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).
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).
I remember a few things: she mixed the dough by hand in a big bowl and minimally — as soon as it came together she stopped fiddling with it and proceeded to forming biscuits; her dough was very soft; she had melted butter in her biscuit baking pan and doused
each side of each biscuit as she laid them on the pan; and when the biscuits were done they were served piping hot out of the oven.