best homemade biscuit recipe...

Get a bag of soft wheat, self rising flour like White Lily or Martha White. Start practicing now. Biscuits are simple, it’s all in the technique.
—2 cups self rising soft wheat flour
—4 T butter, cut into pats
—3/4 cup buttermilk
As for technique, read this blog post from King Arthur flour: LINK

Pioneer buttermilk baking mix is hard to beat, but sweet cream biscuits are great too, the heavy whipping cream provides the fat so no cutting in butter required

2 cups (11 ounces) all-purpose flour, plus more for dusting
1 1/2 tablespoon (.6 ounces) baking powder
1 teaspoon (.2 ounces) kosher salt
1 tablespoon (.5 ounces) granulated sugar
1 1/2 cups heavy cream (ice cold)

1.
In a large bowl, whisk together flour, baking powder, salt, and sugar.

2.
Add heavy cream and stir gently with a wooden spoon until dry ingredients are just moistened.

3.
Turn out dough onto a lighted floured work surface. Using your hands, fold it one or two times so it becomes a cohesive mass and press it down to an even ½-inch thickness. Using a 2-inch round cookie-cutter, cut out biscuits as closely together as possible. Gather together scraps, pat down, and cut out more biscuits. Discard any remaining scraps.

4.
Bake the biscuits in a 400°F oven until risen and golden, about 12-15 minutes. Let cool slightly and serve warm.

Condensed milk is way way too sugary to yield a fluffy biscuit texture. Baking is chemistry: you can’t swap fluid milk for a sugared condensed milk and end up with the same texture.

If you want a shortcake style sweet biscuit, use a little (2 T) granulated sugar mixed with the flour before you cut in the butter. Or sprinkle coarse sugar on the tops before baking.