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Using room-temperature butter and working it into the flour until the mixture is an even, breadcrumb-like consistency will yield tender biscuits with an even, light crumb. Using cold butter and working it into the flour until the mixture is unevenly crumbly, on the other hand, will result in higher-rising biscuits that are “layered” and flaky.

Why the range in liquid? Add just enough of whatever liquid you choose to bring the dough together readily, without having to work it too much. For more tips on how to substitute different liquids and fats in biscuits, see our blog post, Fats and liquids in biscuits.

Placing cut biscuits closer together (with 1/4″ of space between them) will help them rise higher and straighter; they’ll literally hold each other up as they rise in the oven. The sides will be softer, also. If you like a crisp biscuit, space them at least 1″ apart on the baking sheet so the oven’s heat can reach their sides.

If you’re going to use the biscuits for shortcakes, increase the sugar to 2 tablespoons, and stir 1 teaspoon vanilla into the dry mixture along with the milk. Also, dissolve a teaspoon of sugar in the tablespoon or so of milk you use to brush the tops; this will help them brown nicely and impart mild sweetness to the crust.

If you have time, prepare the biscuits up to the point they’re on the pan before preheating your oven. Place the pan of biscuits in the refrigerator while you preheat your oven to 425°F, or for about 20 to 30 minutes. This short chill will help them maintain their shape while baking.