Homemade biscuits aren’t really that hard to make. They usually only call for four basic ingredients: flour, a leavening agent (baking powder, baking soda, or both), fat (cold butter) and liquid (buttermilk). Throw in some salt, and sugar if you like sweeter biscuits, and you’ve got the mixture!
The secret is really in the handiwork required. For the fluffiest biscuits, I mix all batter by hand. I never use a rolling pin. Instead, I fold over my dough several times on my heavily floured workstation and pat it flat. I cut as many as I can with a floured round cutter (never twisting the edges, so that they can rise better) and push any leftover scraps together gently before cutting the rest. Into a preheated 425-degree oven for 15 minutes, and bam. Biscuits.