You're going to love my biscuit recipe. It's easier than my pizza dough, and easier than those buns you like, and there's no yeast involved.
Three ingredients, here you go:
Southern Buttermilk Biscuits
So that's self-rising flour, butter, and buttermilk. If you don't have self-rising flour, you can just add baking powder and salt to AP flour, and I know you know how to fake some buttermilk. I can't say, however, how those changes will affect this.
The key is to keep it cold and work it very little. I work in the butter and flour, then I put that in the freezer while the oven heats up, and then I get them together, cut, and on the baking sheet as quickly as possible.
I don't cut my biscuits with a round cutter, I poke tradition in the eye and cut them in squares with my bench scraper. Why? No scrapes to gather up, re-roll, and cut. Whack, whack, whack with the bench scraper, then they're ready to go.
This is a wet dough, so you'll need to keep the flour handy as you work it. I also let them touch during baking, then pull them apart for the last few minutes.