My favorites are also Angel Biscuits but that is because you can make them ahead of time and keep them in the refrigerator for later use.
But for regular biscuits I use a recipe from Cooks Illustrated called Mile High Biscuits. I don't think it is the ingredients as much as the handling. They use buttermilk and you do minimal mixing which is what folks here are already saying. But for me the real trick was that instead of rolling, to shape them you drop large spoonfuls of the dough inot a bowl of flour, roll it genlty in the flour until it is coated. I am always good at holding back on the mixing, but I usually mess up on the rolling and handling at that point. I also mix mine in a food processor, but that isn't necessary.