I've been doing biscuits for over 40 years and can honestly say that I have never made the perfect biscuit. A perfect biscuit has to be light and fluffy, with a nice brown outer crust and soft white interior that bounces back when depressed with your thumb. I also think they should have a hint of butter taste but not be overpowering. This allows you to finish them the way you want!
This morning I found a hint on a site that makes so much sense that I am kicking myself for not having thought of it earlier. If you freeze your butter you can run it over a grater making it much easier to incorporate into the flour then just cutting the butter into patties or small chunks.
OK so now who makes the perfect breakfast biscuit from scratch and please tell me how you do it.