I like this thread. Good biscuits are important.
Do they sell Southern Biscuit flour (that's the brand) where you
live? It is a good flour. I don't use self rising.
I have two jars of goat milk from this evenings milking sitting out
to culture. I use cultured milk in place of buttermilk, you can start
the culture with cheese culture or store bought buttermilk. Makes a
better product than what is bought in the store.
IMO, you cannot make good biscuits without lard. I have no qualms
over eating lard from the hogs I raise.
Like James said, you want everything including your bowl and utensils
cold. Cold fat makes flaky biscuits.
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