When I made biscuits for breakfast sandwiches, I made a 8 x 8 pan of 6 biscuits, following directions in Cook’s Illustrated.  They were easy and turned out well.  I think have them all together helped them rise more.

8.33 oz. (1-2/3 cups) all-purpose flour

1-1/2 tsp. sugar

1-1/4 tsp baking powder

¼ tsp. baking soda

1 tsp. salt

5 Tbs. unsalted butter, melted and cooled slightly

1 cup buttermilk, chilled

Preheat the oven to 450 degrees.  Grease an 8 x 8 inch cake pan.

Mix together in a bowl the flour, sugar, baking powder, baking soda, and salt.  In a separate bowl mix together the butter and buttermilk until small clumps form.  Add the wet ingredients to the dry ingredients and mix until fully combined.  Pour into prepared pan.  Using greased hands, press the batter to form an even layer.  Grease a bench scraper, and cut the batter into 6 rectangles.  Bake until golden brown, about 20 minutes.  Let biscuits cool in pan for 5 minutes before serving.