Making Perfectly Shaped Biscuits Without Breaking Out the Rolling Pin

I never roll out biscuits. It just seems like a lot of mess for not a lot of return. In fact, since I started making biscuits with white whole wheat flour, I think rolling them out makes them taste tough.

Recently I saw a trick by Paula Deen to get perfectly shaped biscuits without having to roll and cut them out. Being from the south makes her automatically an expert biscuit maker in my mind.

The nice thing about Paula's trick is that since the biscuits aren't being rolled out, not only do you not have a big mess, but the biscuits stay tender and light.

Mark and the boys noticed the perfectly shaped biscuits right away since I literally never roll out biscuits. They appreciated that they were easier to spread with butter and honey, so I think this will be my new way of serving biscuits.

Here's How

You will need an ice cream scoop like the one pictured below. A silicone mat is not required, but if you don't use one you will want to grease your pan. This is especially important if you are using my favorite  biscuit recipe that reduces the amount of fat used.

Use the ice cream scoop to make uniform mounds of dough on your prepared baking pan.

Put a small amount of flour on your hand and pat the dough flat. Don't mess up your countertop, do it right in the baking pan.

Bake as directed. I had a little dough left which was a perfect baker's snack while I finished supper.

The finished product. I must say that the very small amount of extra effort did make them pretty enough to make Paul Deen proud.

Linked to Kitchen Tip Tuesday