Other alternatives include using a sheet of baking parchment or sprinkling a layer of flour over the baking sheet.
You don’t want to mix too much or the biscuits can lose their light, flaky texture. Be sure to stop mixing when the dry ingredients are almost uniformly moist and sticky — a few tiny clumps that aren’t combined are OK. Be sure also to knead only once or twice.
To cut down on mess, you can put the dough between two sheets of plastic wrap before rolling it if you wish.
When you’ve cut out all the biscuits you can from the dough, roll the leftovers into a ball and flatten it again, then repeat.
After carefully removing the baking pan from the oven, let the biscuits sit for about five minutes, then transfer them to a wire rack. Serve warm or at room temperature. [5] X Research source
Note that some biscuit mixes may call for you to add oil or butter as well. Check the directions to be safe.
