Okay MsgMills, here is a very old biscuit recipe used by a slave lady named Sally Dunn. It's from my "African-American Heritage Cookbook." They are delicious and will work until you can hone your biscuit making skills enough to roll em' out and pat em' down.

DROP BISCUITS

2 cups all-purpose flour, sifted
3-1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon sugar
3 tablespoons butter
1-1/4 cups milk

Preheat oven to 450 degrees F. Sift dry ingredients into a mixing blowl. Cut in butter until it resembles coarse cornmeal; add milk and mix into a dough. Drop by spoonfuls onto a lightly buttered baking sheet. Bake until light brown, approximately 12-15 minutes (or longer if you are making large biscuits). Brush the tops with butter and enjoy.
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BUTTERMILK BISCUITS

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup lard (vegetable shortening or butter may be substituted)
3/4 cup buttermilk

Preheat oven to 450 degrees F. In a large bowl, combine the first 4 ingredients. Using a fork or pastry blender, cut in lard until the mixture resembles coarse cornmeal. Blend in the buttermilk until a soft dough is formed. Turn out onto a lightly floured surface, and knead lightly 7 or 8 times. Roll to 1/2 inch thickness, and cut out with a floured biscuit cutter. Reroll scraps and cut until all dough is used. Place biscuits on an ungreased cookie sheet, about 1 inch apart, and bake until golden brown, approximately 15 minutes.

Your first batch may not look like your grandma's but remember PRACTICE MAKES PERFECT.
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If you ever eat the Pillsbury's biscuits in a BAG (from the store's frozen food section), Canned Hungry Jacks will be history. They come in Homestyle, Buttermilk, Butter Tastin' and Flaky recipe and the taste is as close to homemade as you will find.

Have you ever tried dipping fried chicken tenders in gravy with good hot biscuits? Yummy!