While I've submitted a post on chili, I'd like to highlight a few tips I've learned on making biscuits. http://www.furaffinity.net/view/10142231/ admittedly not the most detailed recipe, but that's how I make it, I'm not very detail oriented with my dishes!

the biscuits though, there's a few tips.

For mixing, emulate a dough hook, and screw forks, and whisks, and grab a sturdy BUTTER KNIFE! it'll stir that dough even when it's thicker than yeti boogers!

When cutting said biscuits, you'll likely have some cans of things like corn, or stewed tomatoes, if your can opener does a happy job, then you're set! maybe punch a hole in the top so they don't get stuck as bad this releases the vacuum, and bam!

You don't want the biscuits to be TOO thick, having the dough much more than a CM means that at the usual baking temp of 450 it'll brown and get tough on the outside, and still be dough on the inside. If this DOES happen, pop em back in, put foil loosely over the tops, and bake at 300 for about 10 more minutes, they'll still be pretty tasty, and thankfully cooked through!