You can't paint biscuits into a corner, so you just gotta practice. The following is the definitively greatest recipe of all times for good ole' cathead biscuits. Here are the basics:
Buttermilk
Self-risin' flour (nana used "WR")
Cast Iron Skillet
Canola Oil
Pet milk (for later use, but you can also use regular milk)
Preheat oven to 400
Put some oil in the skillet
Flour in a bowl, make a well in the middle (I use about 4 cups of flour for 5-6 people)
Add buttermilk and mix it a little
Here's the tricky part. While mixing, you "chase" it AFTER it starts to follow you. It's a consistency thing.
Add oil, keep mixing.
Add more flour so it doesn't get sticky, then begin folding it over itself.
Pinch off a biscuit then put it in the skillet.
Keep doin't that til the skillet's full. Put a little canola oil atop the biscuits.
Watch 'em and pull 'em out when they're golden brown.
Now, you can't have these and also *not* make pepper gravy, which starts with makin' bacon.
After you fry bacon, plate it, and turn off the heat. Drain but keep some of the fat grease. Sift some flower into the grease, mix a little. Lots and lots of black pepper, until you think you've probably added too much (impossible, really). Salt. Stir. Turn heat back on. add pet milk after browning the gravy mix you've already stirred. Add water if it's too thick. Bring it to a simmer, not a boil.
Then have the greatest biscuits and gravy you've ever had.