Worked OK. Dough needs more buttermilk, kinda dry. Had to up the temp. to 425°F for 20 min. but depends on your oven and where you are.

Good biscuits! Real close to Hardees. Try with lard instead. They are even better!

Yes. Lard is the best and will give you the proper heaviness but so bad for you. You need to add some salt to it and make sure you use salted butter to top them. Not margarine - salted butter. Nothing else works as good.

If you like them thick and flat, don't work the dough. If you like them layered and lighter, work air into the dough and then double fold and roll out, then double fold again and roll out before cutting. Never twist when you cut the biscuits out. Straight in - straight out. Twisting locks the edges.

You also need to sift everything. 2 cups buttermilk sounds a little light. They'd be kinda dry. And I'd also go a full cup of shortening. And bread bakes at 425 - 450°F. Not 400°F. It won't rise correctly.

There's a art to working the dough, folding it and and rolling it out but I'd have to show you. I can't describe it. I haven't done it in years since "Mary B's" frozen biscuits came out. They are close enough.