Mike,this is the recipe that I offered earlier in the thread.I have used all my life.I have never had a failure like that the biscuits that you offered photos representing,even as a 3 year old baking with my mother.I'm sure that you didn't mean to be rude,but I think that you should have attributed your baking failure to the lack of Southern biscuit making expertise rather than using a rude and tasteless word as "sucked".If you were not fond of the recipe so be it.It wasn't necessary to say anything.Merely use a recipe that you are more familiar with or are more comfortable.But,as I mentioned earlier,you obviously didn't follow my recipe.If you had your biscuits would certainly not have looked like those biscuits.Those are certainly not the same thing as my biscuits .Here again is my age-old,tried and true biscuit recipe:
Creole Cook,my "dough tray" is a family heirloom that belonged my great-grandmother Caroline...This little woman was all of 4'10'' tall ,was born in 1849 in Geneva County,Alabama,her father fought with General Lee in the Army of Northern Virginia,she survived Reconstruction,and thought that all the Yankees were "scallawags".When wheat flour was available again,that dough tray was busy making biscuits just the way I do with the exception of the self=rising flour...It wasn't invented yet. A dough tray is wooden and usually carved from oak or pecan wood.I think that mine is oak.Mine is about 24 inches long and 15 inches wide.It has a depression carved in the middle,almost like a bowl except more shallow.You put the flour in this depression.Make a "well" in the flour and add the lard and buttermilk.You then work the lard and buttermilk into the sides of the flour "well" with your fingers until you have a soft dough.You knead the dough just a few times LIGHTLY in the dough tray.Clean your fingers off.(Don't wear rings while you're doing this!)Then you pinch off biscuit-size pieces of dough and lightly roll into roll shaped balls .Put them in either a cast iron frying pan or do what I do.Use an old cast iron "biscuit pan" that's greased well with either peanut oil or best of all melted lard or bacon grease .Pat them down a little and put pats of butter on the tops.Bake for about 20-25 minutes at 425 degrees (preheated)until golden brown.
I'm guessing at proportions here because this is a thing that is taught by word of mouth and by feel...Here it is though:
About 2-2and one-half cups White Lilly Self-Rising Flour
About one-fourth cup lard
About one-half to three fourths cup buttermilk to make a soft,pliable dough
peanut oil,more lard or bacon grease to grease pan
real butter to put on top before you bake the biscuits
I hope this helps...These are real,true Southern Alabama biscuits! ENJOY!!!