Pour the liquid into a large mixing bowl and then add the dry mix.
Use a bowl scraper to gently incorporate the liquid into the mix, turning the bowl one quarter turn between each stroke (similar to folding technique).
Once all moisture is incorporated, turn dough out onto a floured surface or biscuit cloth (dough will be sticky). Flour surface of dough.
Roll dough to ½ inch thickness. For uniform biscuits, roll in all directions and apply very little pressure (let the rolling pin do the work!).
Cut using a floured biscuit cutter. Do not use a dulled edge cutter such as an inverted glass. Do not twist when cutting, for uniform rising.
Place biscuit dough onto parchment lined baking sheets, with sides of biscuits touching. Use leftover dough to make a dough “snake” to line any exposed sides.
For best results, do not re-work dough more than once.
