Garlic cheese biscuits revisited

I hate biscuits...well, not really, just the memory of the rock hard flavorless baking soda biscuits of my mother's creation.  I love the canned monstrosities made perfect with a plethora of ingredients one cannot pronounce or safely use outside a chemistry lab.  I've made a nice, fluffy, layered rendition of my own, which is tasty but a lot of work and messing around for a 'quick' bread.  But for everyday use, tastiness, and ease of making and clean-up, this has become my standard recipe.  I like to add a bit of parmesan to the dough and omit the butter/garlic drizzle but otherwise leave it pretty much as is.  After the recent holiday, I even used it as a topping for a leftover chicken pot pie: take the leftover chicken and gravy, add a bag of veg, and top with the dough in a cake pan, bake until done, and you have dinner!