This was a signature dish of Boli's:

http://www.recfoodcooking.org/sigs/B...0Biscuits.html

I haven't tried this recipe. It calls for self-rising flour. Maybe
that might make a difference?

I know all the cautions, don't handle the dough too much, don't overmix.
I haven't been able to make good biscuits for 35 years. I used to be
able to; they came out nice and fluffy. Somewhere along the line I lost
the knack.

It is entirely possible in 1982 I was using self-rising flour. I
honestly don't remember. Might that be the difference?

Jill