I believe I've found the perfect biscuit.
Firm, golden-brown, tender but not fall-apart one-inch wonders.
White Lily flour (winter wheat), an extra 1 teaspoon of baking powder, and lard. That's right, lard.
I cut in the lard and then refrigerate the dough for a couple of hours.
And the usual advice of not twisting the biscuit cutter; just press down. And melted butter on the tops when taken out of the oven.
= new reply since forum marked as read
a good one or a bad one!
Now, I just make focaccia
Nowhere near the same as good ole biscuits n gravy 
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