Biscuits are like that. You need to make them right or not make them at all, and most people will tell you most of the time that however you are making biscuits, you are making them wrong. This is true especially if you are not from the South or if you are from England, where biscuits are hard and dry and sit on the dividing line between cookie and cracker.
Some people mix their biscuits in a wooden bowl handed down from Grandmother. Some drop biscuits onto a cooking sheet, rather than cutting them out. Some people use lard as the fat, others butter. For some, a biscuit must be huge. Others say small. There are people who beat their biscuits or add salt to them and others who press sugar cubes into the dough. Liquids added to biscuit flour may include buttermilk, heavy cream, flat beer, sour cream or cola. Cream of tartar can make an appearance in a biscuit recipe, as can baking soda.
For Yankees, the principal biscuit issue is flour. Proper Southern biscuits (as proper Southerners will tell you) are made with soft red winter wheat flour, low in protein and gluten — traditionally White Lily brand or Southern Biscuit brand. These are only sporadically and expensively available in the North and West of the country, where the more traditional all-purpose flour is made from sterner spring wheat, with more protein and gluten in it, better for making yeast breads than tender, flaky biscuits.