They're called "cathead biscuits" because they should be about the size of a cat's head. They should be somewhat round on top and not flat like canned biscuits. Do not cut them out of rolled-out dough with the rim of a glass or with any other implement as every biscuit recipe I've ever read said to do. Roll them into a ball with your floured hands then press them down a little when you put them in your baking pan. I smear a little butter on top of mine right before I pop them into the oven. When they're lightly browned on top, they're done.