I have never been able to make light and fluffy biscuits until I tried the recipe on the back of Gold Medal Self-rising flour:
2-1/2 cups self-rising flour
2 teaspoons sugar
1/2 cup butter or shortening
3/4 to 1 cup buttermilk, milk, or whipping cream.
Stir together the flour and the sugar. Cut in the butter using a fork until the mixture is crumbly. Stir in buttermilk until dough leaves the side of the bowl.
On lightly floured surface, knead dough just until smooth. Roll to 1/2-inch thickness, and cut dough with floured 2-1/2-inch biscuit cutter or glass. Place on ungreased baking sheet 1 inch apart for crusty sides, touching for soft sides.
Bake for 10-12 minutes at 450degrees Farenheit. Makes 12 biscuits.