[Snaquebite]

As far as biscuits go...YES that recipe was blasphemy!

Here's a few tips from Georgia boy.

Obtaining the correct consistency of the dough takes a little practice. Just add the buttermilk a little at a time and watch for the dough to form a ball as you stir. You may need more or less milk than called for in the recipe.

Do NOT handle the dough any more than necessary. Over handling will make tough biscuits. When you turn the dough out on your board, try to double the dough over on itself only two or three times while flattening it out. Do not kneed.

If you do not have buttermilk, you can make a substitute by adding 1 tsp white vinegar in 1 cup regular milk. Stir and allow to sit for 1 minute before use.
Make sure to preheat the oven. Never start your biscuits in a cold oven.
When cutting out the biscuits, do not push down and "twist" or turn the biscuit cutter. Push straight down (as TS stated) and slide hand sideways to free the dough. Twisting the biscuit cutter compacts the edges of the dough causing uneven cooking.

Place the cut out dough on the cookie sheet with their sides just barely touching. The dough will not rise as much if there is space between the biscuits.

After placing the dough on the cookie sheet, use your thumb to make a small indentation (dimple) on the top of each biscuit. This promotes even rising to prevent lop-sided biscuits.

The cookie sheet you use can affect the browning of the biscuits. Dark material like non-stick tends to burn the bottoms before the tops are brown. Light material like aluminum or steel (without non-stick) tends to brown more evenly.

Here is probably the most important tip to avoiding flat biscuits: USE FRESH BAKING POWDER! Check the expiration date on the container, if your baking powder has been opened over a couple of months, don't use it. It is relatively inexpensive so why risk a batch of flat biscuits. You don't have to throw away the old baking powder, just don't use it for your biscuits.