I too make purdy good biscuits. Bill D, it's not that difficult.

As Sins said, use butter, shortning or lard (I'm told that lard is best), make sure it's cold. Put the flour in a chilled bowl (taken from the freezer) and drop the the butter in. Take two table knives, set them pretty much on end and kind of 'walk' them around in the bowl, mixing the butter into the flour. It will make a scrapey sound as the knives work against each other.

The usual advice is to continue the action until all the flour is about the texture and size of small peas. Pour chilled water into the mixture and quickly work it in (The idea is to keep the temperature of the mix cold.) You can use your hand for this, if you're comfortable with that.

After it is all mixed, most people say to let it rest for five or 10 minutes (I put mine in the refrigerator) and then you are ready to make biscuits.

If you want drop biscuits (less work) take a soup spoon and spoon it onto a greased cooking sheet, scraping it off the spoon with another spoon. If you want rolled biscuits (much tidier looking and tend to be more layer-ed), dump the bowlful onto your working surface and roll it to about the thickness of- oh, say, the thickness of three quarters stacked together - then take a cutter (I often use a water glass) and with a twist of the wrist to make a clean cut and then transfer the rounds to a cooking sheet. Oh, yes, and between each cutting dip the rim of the glass or whatever in flour so it doesn't stick or tear the dough.

The scraps can be picked up and mashed together and the cutting repeated until it's pretty much used up. (When I was a kid my mother would take those scraps, pat them flat, sprinkle sugar and cinnamon on them then 'fry' them on top of the wood stove and hand them uot to us kids; there's a name for them but I've forgotten it.)

Let the rounds sit until they puff up (raise) and pop the sheet into a hot oven.

Look in the cookbook for temperature and baking time.

Note: You want the dough chilled and you will want to handle the dough as little as possible because you don't want the biscuits to be tough.

Now, that I'm sure, is more detail than you could want. :)