FYI. For those of you that live at higher elevations and have trouble getting your biscuits to rise. You can make a great, light, fluffy biscuit using Bisquick. Here is the trick: simply substitute water for the milk called for 1:1. Otherwise follow the recipe on the box.
We live at about 7,500 feet and this substitution makes a tremendous difference in the height of the biscuit. The went from being 1 to 1 1/2 inches high to about double that. Nice and tender and fluffy.
We originally got that tip from the owner of a diner in Saratoga Springs WY. We tend to add a little more liquid in recipes. And we have found that using the baking strips make a big difference in baking cakes http://www.kingarthurflour.com/shop/items/cake-strips#7262# Before we started using the cake strips cakes had a tendency to fall. So much so that we regularly referred to them as 'deep dish' cakes as the cake looked more deep dish pizza crusts.