Page 279 - Turkey Book from Meathead

Don't worry about putting them in the pan in the same place they were on the work surface. But if you have time, pop the pan of biscuits into the fridge for about 15 minutes. Just before cooking, paint their tops with the remaining melted butter. You probably won't use it up, so save the rest for serving. Again, this step of buttering the tops is crucial for the crispy crunch.
8| Bake until golden brown on top, a bit darker on the bottom, and about 205°F in the center, about 15 to 20 minutes if your oven is calibrated. Add an extra 5 minutes or so if they are frozen. After about 7 minutes, rotate the pan for even browning. Serve warm.
Serve your biscuits nekkid, all by themselves, simply buttered, or with butter and molasses, as is traditional in some parts of the South. Jam and/or marmalade make excellent spreads. Or serve them with turkey and all the fixins, with ham and a glaze or redeye gravy, smothered in sausage sawmill gravy, made into sandwiches, or topped with a sunnyside egg.
Biscuits also make pillowy toppings for fruit cobblers, pot pies, or chili baked in a Dutch oven. Oh, and if you are going to serve your biscuits with butter, set a stick on the counter when you start the process so it can come to room temp and it will spread more easily.
Try to wipe that grin o your face.