Thank you for all the good advice and wishes. My stove is as old as I am but I finally found the right temperature setting for biscuits. (two hairs below halfway between 425 and 450!) I found an old reference to making ‘sour’ milk using 1/4 tsp vinegar to 1 cup milk. Since I only keep canned milk in the house I tried this as a substitute for buttermilk and it worked. Humidity is a factor in Florida so size and timing are a factor. After I got all those worked in, using my sifter to put all the dry ingredients together, mixing the ingredients (but not to thorough) using a combination of pastry cutter and hands, I think I can put an “I’ve Done That” on my list. I have attached a picture of my fluffy biscuits. Again – Thank You Thank You Thank You