The Never Fails look tasty, but they don't have those tender, flaky layers that great biscuits have. For tender, you need buttermilk, and for flakiness, you use a combination of lard and butter. The more butter, the more flavor; the more lard, the more flakiness. On the KA site (also on YouTube), there's a video on pie crust making where you turn the dough out onto parchment paper, and use the paper to do multiple folds. Those folds turn into flaky layers when the biscuits come out of the oven if you use the same technique. One last thing. If you roll or press the dough out into a sheet, you can cut the dough with a biscuit cutter. This gives you the clean edge that lets the layers separate during baking. OK, OK, I've been obsessing over biscuits for 40 years...

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