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Hi reader429:

Are you using Bisquick? Or are you making the biscuits from scatch? Either way, more information about the recipe you're using is helpful before we respond.

Thank you!

Sincerely, Cate

If you are making your biscuits from scratch, make sure that you are using baking powder and not baking soda.

Also make sure that you are using a sharp cutter to cut out the bsicuits.  You can use a biscuit cutter, a sharp knife, or a pizza wheel to cut your biscuits.  A jelly jar or juice glass is just too dull; part of what makes biscuits puff up as they bake is the sharp, clean edges of the dough.

If the ideas above do not solve the problem, then maybe it's the recipe.  Here is a good biscuit recipe for you to try. 

Ingredients

My first thought is...is your baking powder fresh?

You could try using self rising flour

though it is tempting, try not to overwork the dough. just the minimum amount of mixing is required. the bits that remain are what make the batter rise.

Hi again, reader429

Been thinking here and I have to ask...how thick are you patting or rolling your dough? I do know that if you roll your dough to the standard 1/2 inch thickness, it seems like the biscuits didn't rise at all, compared to the picture. I pat mine out to 3/4 to 1 inch to get the little buzzards to look look like a biscuit! Here is the recipe I use, the one courtesy of the Crisco Co...sorry Betty!...1956 Praise for the Cook...

                                 Baking Powder Biscuits

               2 C sifted flour

               3 t baking powder

               1 t salt 

               1/3 C Crisco

               3/4 C milk

Oven 425. In bowl,combine the dry ingredents. Cut in the Crisco...I use my fingers, but I have the coldest hands ever!...til the mixture resembles coarse meal. Add the milk, stir with a fork gently until blended. Place dough on a lightly floured board. Knead GENTLY about 8-10 times. Pat out gently to 3/4 inch thick. Cut with a floured round cutter. Bake on an ungreased baking sheet for 12 to 15 min til golden brown and "thud" when tapped.   

BC's recipe from 1956 Picture Cookbook......

               regular                                                              southern

           2 C sifted flour                                                       2 C sifted flour

           3 t baking powder                                                   3 t baking powder

           1 t salt                                                                  1 t salt

           1/4 C shortening                                                    6 T shortening

           3/4 C milk                                                             2/3 C milk

Mixing is the same...but the Oven is 450 for 10 to 12 min...and the pat out is 1/2 inch for regular, 1/4 inch for southern.

Hope this helps and Happy Baking!