Framboise … why, there is some framboise here.
I can’t imagine that there will be any complaining at all around here 
TubaDiva has it right: White Lily is the best.
I goota tell you though, you ain’t had biscuits till you’ve made them with lard. Lard makes the most divine biscuits. Most people shy away from lard these days, but it’s best for biscuits. Half lard and half butter’s pretty good, too.
And definitely don’t knead the dough, just barely mix it.
Ya gotta remember, the very idea of lard makes Yankess get all oogy. 
Lard, buttermilk and a light hand, and make sure you scrape the skillet when making the gravy.
Them there’s good eats!
White Lily is exactly right. Fantastic, soft texture for biscuits. I normally make mine with butter as well, but lard is also heavenly.
As others have said, biscuits are made or broken in the processing. I never roll my biscuits out. I enjoy drop biscuits a lot more. As far as the processing goes, fold, fold, fold, and stop. They’re ready for the oven. Don’t screw around with them any more. Just tear off hunks of dough, pat into a lightly-compacted biscuit-like shape, and plop them on an ungreased pan. 450 degrees until golden.
Hell yes.
Doctor J and TubaDiva have the southern biscuit thang pretty well covered. Canola oil doesn’t get it due to the proper physics of biscuits (Cecil, this’d be a good topic) The fat element , when mixed with flour, should be cold, and integrated quickly with the flour, to achieve a course grainy texture. This is what makes biscuits rise high and mighty. I’ve baked many a biscuit for a chic Southern restaurant, and during the hot months, have scheduled to be early AM baking to avoid melting butter/shortening collapse.
The *other * secret, not seen here: your oven should be pre-heated HOT, and put the biscuits as close together,(like right next to) as possible; makes them rise higher.
If you want biscuits with a kick, freshly ground black pepper to the batter is nice, Same with crushed rosemary.
I am about to lose all food cred I ever had, if I had any. I come from Georgians on both sides of my family. I have had innumerable chances to taste biscuits made by women who made them for decades, on many occasions.
I have yet to taste a homemade biscuit that even comes close to the tastiness of one of those flaky buttermilk biscuits that you buy in cans in the grocery store. I know it’s heresy, but given a choice I will always prefer them to any homemade biscuit ever made.
Yeah, I’m evil alrighty. Even my taste buds.
Here’s a tip from Paula Deen, then, Mr. Canned Biscuit Guy: She deep fries hers.
your humble TubaDiva
who has eaten lotsa deep fried things, including Mars bars and pickles . . . but this is a new one on me.
8.5 ounces flour
2.5 ounces cold butter
3/4 teaspoon salt
1 teaspoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup buttermilk
Sift together dry ingredients, then cut in butter as quickly as possible, rubbing it with your fingertips to get a flaky mixture. Pour over cold buttermilk, and toss just until liquid is absorbed and there are no dry spots. Knead very gently just until dough is smooth, no more than 20 seconds, then pat out on a lightly floured surface, cut and bake.
I made some yesterday. With Bisquick–and BUTTERMILK. Yum. I also rolled them out instead of doing the drop method. They are just better this way, light and fluffy, better for small sandwiches–less chance of burning as well. I also sprinkled Trader Joe’s roasted garlic sprinkles on the top. (they are like the ones you get on bagels–super garlic yum!) I also like Romano cheese stirred in. Or Tarragon.