yes, jo, fresh hot country biscuits are wonderful-- but jackies are even better than yours. i am sure, Not that you aren't a wonder cook.
Its not just the changes that come from measuring, but the flour. American flour tends to be softer (the wheat kernel) than most european flours. (Julia child, i believe, in Mastering the art of french cooking did a bit of rant, on how to make real french style bread, and that you couldn't unless you started in the wheat fields!)
Next time try mixing your standard flour with half "cake flour" cake flour has less gluten, and is "Softer"
The moisture level of the flour makes a difference too, since american flour is less dry, a given volume usually weighs more, since it has been bleached white, and not aged white. and that effects the biscuits, too.
Biscuits, hot from the oven are a form of heaven!
I also like soda bread-- especially brown bread, made with whole wheat and oat flours, irish style. but again because of the differences in flours, its always better in ireland.
