Here's a hint for a recipe where the dough does not come together so it is easy to cut with cutters.
Simply form it into a single round mass on a sheet pan lined with parchment.
Press it out so it is evenly flat and with a bench scraper or other (non-sharp) blade, "cut" it into wedges - just as you would Irish soda bread or the old-fashioned scones and then bake.
I actually form dough this way and leave it covered with an inverted bowl for 30 minutes or so, for the flours to hydrate, then bake it.
I have one biscuit recipe that is made in fairly large batches, pressed evenly into a rectangular cake pan and then "cut" into squares with a plastic bench scraper.
This is much quicker, when cooking for a crowd, than cutting the individual biscuits.
