Biscuits looking for a recipe

just saw it is your first post, welcome , one rule they have around here is they don't like one word thread title, I would edit your post to something like "looking for a good biscuit recipe"

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I have tried several and still go back to pioneer brand buttermilk biscuit mix and use ice cold milk to mix it

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Yep. Although sometimes I do like a good ole Bisquit drop biscuit from time to time.

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Mary Bs frozen biscuits

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^^^^ this. Just as good. No mess.

This is the one I use. I use food processor to cut in butter. Butter the tops when they come out of the oven.

My go to is the Loveless Cafe biscuit mix. I order from Tennessee online. Best I have ever had

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4. Buttermilk – is acidic and makes biscuits rise most.

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If no buttermilk on hand can add either vinegar or lemon juice to milk and cause the milk to sour. Kind of an artificial buttermilk. Vinegar type can enhance biscuit flavor too: apple cider vinegar, malt vinegar, etc..


P.S.
Sour cream is also acidic

2 cups unbleached all-purpose flour, plus more for dusting the board (if you can get White Lily flour, your biscuits will be even better)
1/4 teaspoon baking soda
1 tablespoon baking powder (use one without aluminum)
1 teaspoon kosher salt or 1 teaspoon salt
6 tablespoons unsalted butter, very cold
1 cup buttermilk (approx)

Cut in butter to dry ingredients (I use food processor - pulse several times). Add buttermilk, gently mix. Pat out and fold several times, pat out to about 1/2-inch thick, cut with sharp cutter, and bake at 450 F for about 14 minutes or until golden brown.

I taught a biscuit making class last week....we used two super simple recipes. The key to good biscuits is a self-rising, low protein flour: try White Lily or Martha White, and to mix gently.

The absolute easiest biscuits are 2 cups self rising flour & 1.5 cups heavy cream; stir until all flour is moistened; portion out drop biscuits using a spring loaded scoop. Bake @ 425-450 for 10-12 minutes. These are super-tender and make a good base for strawberry shortcake (add a little sugar to the dough for shortcakes).

Breakfast style biscuits--2 cups self rising; 1/4 cup cold salted butter, cut into pats. Scatter the butter over the flour in a medium bowl; use a pastry blender to cut the butter into the flour until butter lumps are the size of green peas. Then, use your thumb and index finger to squish/flatten some of the butter lumps into shards. Add 2/3 cup milk (or buttermilk or a little yogurt stirred into milk), stir until just barely combined (a little dry flour remaining is OK). Turn the dough out onto a smooth surface (countertop, pastry board, etc) and pat it into a rough rectangle about 1-2" thick. Fold it over onto itself and pat it out again; repeat the fold and pat out 2-3 times. Take a sharp knife or pastry cutter & trim all four edges with a clean cut, then cut dough crosswise into as many square biscuits as you'd like. For soft-sided, taller biscuits, place the cut biscuits touching each other in a 8 or 9" cake pan....crustier biscuits, space apart on a baking sheet. Bake at 500 degrees for 8-10 minutes.

AP flour makes it more likely that your biscuits will be dense or tough. Get the correct flour and you're 1/2 way to best results.

How about flaky layers biscuits like the Grands? I don't care for drop or cat heads that fall apart.