Why Are Biscuits Round? (Little Brown Biscuits)

I maintain there is better way to make biscuits than what I did here. The most basic rule of biscuit making is that you don't want to overwork the dough, so the biscuits from the first roll out are always the best. However as you keep punching out wholes in the dough you have to keep mashing the dough together again for the next couple of biscuits. I hate that; what I want to do is just roll out one rectangle, and slice even squares. No overworked biscuits, I don't care if they're not round. I was following directions though, so you can tell which biscuits are from the last roll out, they're rougher than the earlier ones.

They just degrade with each roll out.

This was my introduction to making biscuits with lard instead of butter, I suspect my dream biscuit has both because the texture of these was really good, but I miss the buttery flavor. I have also yet to be converted to whole wheat flour for baking. These are made with 50/50 split of white flour and whole wheat flour, which I suppose makes them more nutritious. <sigh>

Rise Up

Difficulty Level: Medium
Will It Get Made Again? No, these were fine, but I'll be searching for my dream biscuit recipe rather than repeating these.