Note the qualifier "well-made." Biscuits in the United States are made, usually, with vegetable shortening or lard--although biscuits made with lard have become very, very rare because of health obsession. That's why they're not as dry as a scone. Buttermilk biscuits, if well-made
, use far less shortening than standard biscuit recipes, and are therefore, lighter, and even less "hard" than scones, or regular biscuits.
This recipe does not use any shortening or lard, but rather, uses butter.
Using butter in a buttermilk biscuit seems to me to be gilding the lily, but i've never had them, so i can't say how they would differ from what i'm used to. The buttermilk biscuit recipe with which i am familiar uses shortening, and even less of it than the butter called for in that recipe. This is, roughly, what i would expect to see:
A good buttermilk biscuit is light enough that you can pull them apart with your fingers. Ordinary American biscuits are usually opened with a fork. Then people spread butter, fruit preserves, molasses or honey on them. I love 'em hot out of the oven, and then spread butter on them. As is the case with most foods, there is a world of difference between well-made biscuits that you make at home, and what you get in a restaurant.