Eatmore of gave me this biscuit recipe earlier this holiday season. Hope you enjoy it as much as I did.

Ahhh biscuits. Reasonably healthy, but still tasty: get a package of
Trader Joe’s Multigrain Baking & Pancake mix & follow the biscuit recipe,
but I like to substitute soured raw milk or real buttermilk, because I
like the tang. And if it’s got enough fat, which mine does when I pour off
the top, no need for oil. For real Southern light empty calorie biscuits,
I mix White Lily flour, the soured milk or buttermilk, baking powder,
salt, and maybe a little baking soda. In each case, knead lightly, and cut
the biscuits with a Mason jar lid or the jar itself. I don’t really
measure, so I don’t know how much of each ingredient. If you knead too
much, you get my ex-wife’s hardtack. You always have dough left over when
you cut with the lid, and that gives you one more biscuit that isn’t as
light. One for the cook when it comes out of the oven. Can’t remember the
oven temps, but use whatever any common recipe has, and bake until done.

For soured milk I use canned evaporated skim milk and add a tablespoon or two of cider vinegar. I use a hot 400-450 oven and keep my biscuits T-N-T, tight but not touching.