I've worked on my biscuits for over 20 years trying to perfect them. I have used butter, lard, Crisco, mayonase. I have rolled them, dropped them. patted them, used butter milk, regular milk and canned milk. I never ever got a great biscuit until I found the secret. Any normal method will do, don't over knead, but the secret is to chill your flour, and buttermilk, get them as cold as you can, use frozen butter cut on with a cheese grater, then cooled again after you grate it. Mix it all up and bake. The cold frozen butter is the key.