For the person who had the bottoms of the biscuits black I'd suggest trying to cook at a lower temperature for a longer time (if needed). Maybe it's the oven. I didn't have that problem at all, but I also brushed the bottoms with butter, not just the sides and tops. Came right off.

I also ended up cooking for probably 7 more minutes than stated, checking each minute until the tops were golden brown. That's probably just an oven thing.

For the person who had the bottoms of the biscuits black I'd suggest trying to cook at a lower temperature for a longer time (if needed). Maybe it's the oven. I didn't have that problem at all, but I also brushed the bottoms with butter, not just the sides and tops. Came right off.

I also ended up cooking for probably 7 more minutes than stated, checking each minute until the tops were golden brown. That's probably just an oven thing.

I have made these biscuits twice now and I am honestly struggling with them. In order to get them to cook all the way through, I have to bake them to a point where the bottoms burn. The rest of the biscuit is perfect and the outsides are just golden brown, but every time, the bottoms are black. Any tips on how to avoid? Thanks!

I have made these biscuits twice now and I am honestly struggling with them. In order to get them to cook all the way through, I have to bake them to a point where the bottoms burn. The rest of the biscuit is perfect and the outsides are just golden brown, but every time, the bottoms are black. Any tips on how to avoid? Thanks!