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Hi! I'n not that familiar with RL biscuits but I did go on a biscuit-making quest a while back.

I'd ditch the Bisquick and use biscuit flour (like Lily White, Southern Biscuit etc.) with baking powder and salt as per the recipe on the bag. This site explains why and shows how they tested different flours:

https://cookingontheside.com/the-results-are-in-which-flour-...

Everything should be as cold as possible so the oven melt produces plenty of steam (that's where the height comes from, says "Cooks Illustrated").

I got more height, too, when I folded the dough several times on a floured surface. I was afraid of overworking but you can fold, turn, and fold without overworking the dough.

I'm guessing it's harder for drop biscuits to get high (heh) because they won't have the layers of steam pockets but that's just a guess.

I got better results when I used a hotter oven and a metal sheet or rimmed pan instead of a Pyrex baking dish. Those two factors actually got the worst results, which was sad because that's how my mother always made them (even though in hindsight they were a bit hocky-puckish side).

Good baking :-)

cm
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