I believe I've found the perfect biscuit.

[no_hypocrisy]

Firm, golden-brown, tender but not fall-apart one-inch wonders.

White Lily flour (winter wheat), an extra 1 teaspoon of baking powder, and lard. That's right, lard.

I cut in the lard and then refrigerate the dough for a couple of hours.

And the usual advice of not twisting the biscuit cutter; just press down. And melted butter on the tops when taken out of the oven.