I'd give them 5 stars if they'd had risen more. And I patted the dough to at least 3/4"-1" thick. The flavor, however, was great. The bottoms were kind of crispy, but not in a bad way. I baked them on a silpat-type sheet, so they didn't stick. As per other raters, I brushed the tops with melted butter and not buttermilk. The inside of the biscuit was so light and delicious. This was the first time I've ever made buttermilk biscuits (with real buttermilk), and if I ever happen to have buttermilk on hand again, I'll try this recipe again.
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I'd give them 5 stars if they'd had risen more. And I patted the dough to at least 3/4"-1"...