lovely biscuits BJ! But give me flaky layers every time; which I now have mastered with slightly more butter than KAF suggests and a 500 degree oven for about 10-11 minutes made with KAF self rising flour, butter and buttermilk. Delish every time! And you are right about the brushing the tops with liquid making for a better rise. Doing so keeps the surface of the biscuit moist long enough to allow the interior to expand before the high heat sets the "crust" on the exterior restricting further over spring. Same reason we add steam when baking Artisan Loaves of bread. I'm going to bake up some of the gems for the very reasons you state, tender, easy ,deliscious ,easy ,easy,easy...

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