get yourself a box of Bisquick measure out the amount for how many biscuits you want to make in a bowl, then add about 3tbsp of creamed cheese and cut that in like you would cold butter for a scratch recipe, then stir-in very cold milk no measurements here you just want it moist enough until it all comes together. flour your board or counter and knead it lightly 2-3times press out and cut out biscuits place in greased or sprayed pan with sides touching bake until golden brown on top

KFC BUTTERMILK BISCUITS

1/2 C. butter
2 T. plus 1 1/2 tsp. sugar
1 egg, beaten
3/4 C. buttermilk
1/4 C. club soda
1 tsp. salt
5 C. Bisquick biscuit mix

Preheat oven to 450ºF. In large bowl, mix all ingredients with wooden spoon. On floured surface, knead gently till smooth. Roll dough out till about 3/4 inch thick . Cut out biscuits and place on greased cookie sheet. Bake for 12 to 15 minutes or till lightly browned.
——————————————————————————–
Biscuits (similar to Red Lobsters)

1 cup milk or buttermilk
1/3 cup mayonnaise
2 cups self-rising flour (or all-purpose flour plus 3 teaspoons baking powder)
1/4 cup Kraft American grated cheese

Beat first 3 ingredients..for 1 minute ’til smooth.
remove beaters and use spatula to streak dough with grated cheese.
Drop onto 10 paper lined muffin cups..
Combine 10 teaspoons melted butter with 1/2 teaspoon garlic powder..
drizzle over top of muffins..
do not touch when drizzling on butter..
Bake 350–25-30 minutes or until goden brown.

I know you searched the internet and tried a few, but I don’t know which recipes you’ve tried. Here’s just one I found:

Directions:

Sift the dry ingredients in a large bowl and cut in the lard with a pastry cutter or with two knives until a coarse meal texture is obtained. Add buttermilk and knead lightly but thoroughly. The dough should be soft but not sticky: if it is, add a little more flour. Knead for 1 minute, wrap in foil or wax paper and refrigerate for at least 20 minutes.

Preheat the oven to 450 degrees. Roll out the dough 1/2 inch thick on a lightly floured surface and cut with a biscuit cutter. (If you don’t have one, a drinking glass of the desired diameter will work okay.) Transfer biscuits to a dark baking sheet and bake until golden brown, 10-12 minutes.

2 cups all-purpose flour
1/4 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons lard
3/4 cup buttermilk

Directions:

Sift the dry ingredients in a large bowl and cut in the lard with a pastry cutter or with two knives until a coarse meal texture is obtained. Add buttermilk and knead lightly but thoroughly. The dough should be soft but not sticky: if it is, add a little more flour. Knead for 1 minute, wrap in foil or wax paper and refrigerate for at least 20 minutes.

Preheat the oven to 450 degrees. Roll out the dough 1/2 inch thick on a lightly floured surface and cut with a biscuit cutter. (If you don’t have one, a drinking glass of the desired diameter will work okay.) Transfer biscuits to a dark baking sheet and bake until golden brown, 10-12 minutes.