Homemade American Style Biscuits, Need Recipe

I am wanting to make/bake some good o southern American Style Biscuits but need a recipe using British ingredients.  Would anyone out there have a good recipe I could use?

I am craving Biscuits & Gravy.  I have some mixes from USA for the gravy and could always make it homemade if need be, but I have no clue on the homemade biscuits since I never made homemade ones back in the states.  I always went to IHOP or Shoneys or Cracker Barrell.  I can't find anything even close to canned biscuits here either.  I am down in PLYMOUTH AREA. 

If anyone have a recipe or help, please post.

Thanks
Nemie

My favorite.      But I never have shortening on hand so I use either margarine or vegetable oil.

Drop Biscuits
Mix 2 cups all-purpose flour
     1 Tablespoon baking powder
     1/2 teaspoon salt
Cut in 1/4 cup shortening
Add 1 cup milk
Drop by spoonful on baking tray.
Bake 12-15 minutes at 450*.

OR

Baking Powder Biscuits
Mix 2 cups all-purpose flour
     3 teaspoons baking powder
     1 teaspoon salt
Cut in 1/4 cup shortening
Add 3/4 cup milk
Knead lightly on floured surface.  Roll 1/2 inch thick.  Cut with floured biscuit cutter.  Place on ungreased baking sheet.  Bake 10-12 minutes at 450*.

There was a recipe on here for buttermilk drop biscuits that my husband loves.  I can't seem to find it now. 

My favorite.      But I never have shortening on hand so I use either margarine or vegetable oil.

Drop Biscuits
Mix 2 cups all-purpose flour
     1 Tablespoon baking powder
     1/2 teaspoon salt
Cut in 1/4 cup shortening
Add 1 cup milk
Drop by spoonful on baking tray.
Bake 12-15 minutes at 450*.

OR

Baking Powder Biscuits
Mix 2 cups all-purpose flour
     3 teaspoons baking powder
     1 teaspoon salt
Cut in 1/4 cup shortening
Add 3/4 cup milk
Knead lightly on floured surface.  Roll 1/2 inch thick.  Cut with floured biscuit cutter.  Place on ungreased baking sheet.  Bake 10-12 minutes at 450*.

THANK YOU    THANK YOU SO VERY MUCH!
Nemie

I make biscuits all the time, and those recipes are pretty good though i sometimes use self raising flour so as not to have to sift the baking powder in (my granny would slap me for that). I have found that getting the right consistency is just a matter of making them often. The main things are to make sure you work the shortening in well so that you don't have big hunks (I use a fork, though what you really need is a pastry cutter thingy), and to not work the dough too much once it's wet. I am not a fan of the rolling pin for biscuits. Some melted butter on the top will help them brown.

I think for the real deal, flaky southern American Style Biscuit - you need to use, yes, lard!  Or a combination of lard & butter.  I haven't ever done it, but that's what some honest-to-goodness southerners (I'm not one) have told me. 

I personally love everything this lady cooks and it looks easy enough!
http://homesicktexan.blogspot.com/2007/04/everythings-better-with-biscuits.html

I personally love everything this lady cooks and it looks easy enough!
http://homesicktexan.blogspot.com/2007/04/everythings-better-with-biscuits.html

That's the recipe I use, lush!

I prefer the drop biscuits.  The dough isn't worked too much, no messy floured surface, no sticky cutters, and I love their lumpy bumpy-ness.