I learned that you have to make biscuits in the north different than you make biscuits in the south on account of the flour. Down south it's all (well most anyhow) really low gluten flour so you have to work the dough a bit. Up north it's higher gluten and if you work the dough you end up with rocks.
I make two kinds of biscuits and I'm still learning some tricks on them. The first kind is cut biscuits which are good for splitting (and are the best kind with gravy) and are my day-to-day biscuit. Those benefit from a bit of a roll and a couple folds whichever kind of flour you use but they're easier in the south. You have to be real careful no to pinch the sides to. I usually make mine mostly fresh ground whole wheat so it's a bit of an extra trick to get them to rise well. I've taken to mixing the fat into half the flour and then add the baking powder, soda, and salt with the other half. That gets mixed together then I add in some sourdough starter blended with some milk (powdered usually or fresh if I have it) for extra flavor and a bit of acidity to pop the soda. Then it's pat out, fold, cut and bake. I used to use 3/4C of fat for 2C flour but found they're just as good with half that or even a bit less so in the interest of health and cost have cut them back a bit (not really measuring much except I kind of eyeball what's on the spoon when I scoop).
The other kind of biscuits are drop biscuits and you have to treat them even more gentle. They're made about the same except I might add a wee bit more liquid to the dough and would fairly often add some herbs (chives, or parsley or similar) and maybe a bit of cheese to the flour & fat mix before I added the liquid. Then you take gentle scoops and drop them onto a lightly greased sheet pan and bake.
I have on occasion made sourdough risen biscuits as well which are a lot like cut biscuits but you have to plan ahead some hours (most commonly I'll start them the night before, let them get a bit of a rise then let them rest in the fridge overnight to slow it down a bit). I pretty much always do those in a big cast iron pan and put the whole kaboodle straight in the oven.
Dumplings are just drop biscuits cooked in the soup pot, lid on, no peaking for 20m
Cornbread depends on my motivation to grind the corn so we perhaps have it less often than I'd prefer otherwise haha. It's usually in the mix if we have chile or baked beans though.