As a counterpoint there's this article about the technique, not the flour, being the critical ingredient. I remember both because I dated someone from the south who missed the biscuits and I was trying to make better ones. The link you have made me think I needed to work on the flour. Then this made me think improving the technique was more important, but by that point I had gotten better at it. Now I'd have to restart the practice to make something I'm proud of. Most of the biscuits I make now get frozen and then shared for breakfast while camping or even backpacking.
None of that is to say I'm an expert, seeing that article just reminded me of a lot of biscuit making.
https://www.npr.org/sections/thesalt/2019/01/19/686579106/is...
https://www.theatlantic.com/health/archive/2018/11/better-bi...
Next topic, cheesy shrimp and grits? Or is is higher class to call it Polenta Svelta con Gamberetti?
https://www.antonio-carluccio.com/polenta_svelta_con_gambere...