You go along for years doing a job..in this case making biscuits...and it never occurs to you that it could be made a little easier. I used to roll out my dough and cut it into little squares with a knife. It was reasonably easy but not satisfactory in appearance of the finished product. A while back I was in HomeSense and found a package of biscuit cutters. They are just little plastic handles with a circle of crimped metal for the cutter..all different sizes... Well, it has transformed the biscuit making industry here in Delores' kitchen. The funny thing is, the biscuits rise better....I am assuming because the action of cutting seals the edges of the little dough rounds. The hubs gets all excited when I make biscuits...wanting to know what size they will be. He likes the tiny ones. Why? Because he can eat half a pan of tiny ones and thinks because they are so tiny he isn't taking in too many calories. I like the larger ones because you can split them and use them for a fried egg and cheese sandwich.
Do you want the biscuit recipe? Oh good because I was going to tell you anyway.
2 cups flour, 4 tsp baking powder, 1 tsp salt sifted together in a large bowl, cut in half cup of becel oil, stir in 1 cup milk. You now have a sticky mess. Flour your counter, splop the sticky mess onto it and flour the sticky mess. Knead 8 to 10 times and roll out with a floured rolling pin. Use your magic cutters (or your knife) and place on an ungreased baking tin. Space them for firm biscuits or let them touch side to side and brush with melted butter for soft biscuits. Bake at 425 to 12 minutes.