I don't know if this article is accurate about scones, but it's got some glaring mistakes when it comes to biscuits. A big one is this: "Scones can be made without butter (just using cream), but biscuits always use a form of solid fat."

Biscuit rant ahead:
A quick google search or pulling up a copy of Nathalie Dupree's Southern Biscuits or most any other reputable book or site on biscuits would prove that statement incorrect. Cream biscuits are a thing and there traditional enough to be in old Joy of Cooking books. Self rising flour and cream. That's all there is to them.

Also, as someone else pointed out the folding and lamination treatment is something pastry chefs added to biscuit recipes to maximize the flaky layers. Nothing wrong with it. I personally like using it, but it's definitely not the way a traditional biscuit is made.

It's as if this article focused on flaky biscuits only and ignored drop biscuits, fluffy biscuits, cream biscuits, angel biscuits, beaten biscuits, and all the many varieties of American style biscuits. I'm not saying you had to go into detail or even describe all of them, but to claim all biscuits use solid fat and all biscuits are tall, flaky varieties is ridiculous. Fluffy and crumbly drop biscuits, for example, are maybe the best biscuit to use for shortcakes.

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