I'm one of the flat people. After they came out flat I tested the baking pwdr with vinegar and got a solid reaction, so I'm not sure what went wrong. I don't know that it matters for anything, but I found the aftertaste surprisingly salty Others talk about adding more baking pwdr - even to doubling it - but in mine, it was just below the threshold of tasting "chemical-ly" from the existing amount. I'll make these again because of such positive feedback from others. But I'll sour the milk with 1t of vinegar for 5min prior to adding it to the (mostly) dry ingredients' bowl. That should get a good CO2 rise going that will be sustained or enhanced by the oven spring (hopefully).
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I'm one of the flat people. After they came out flat I tested the baking pwdr with vinegar...