I'm a Southerner, born and bred, and as such have been making biscuits almost since I could walk! I have to say that your blog has excellent tips, and all but one are the things I've been doing in my biscuit making for years. But where you say, "To cut your biscuits properly, use a gentle twisting motion instead of pressing straight down." I've always learned that twisting your cutter is exactly what causes the dough edges to seal together, and not to bake into as high a biscuit as possible. Therefore, I've always pressed gently straight down, and if you use your Hexagonal Cutter, there is no other way to cut your biscuits, since twisting that cutter is impossible. Looks like I'm going to have to make a double batch of biscuits this afternoon, and try both methods to see which ones bake higher! Have you tried the two methods, twisting vs. straight down, to see which results in a higher baking biscuit?

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