These biscuits were so amazing but the bottoms of the biscuits were a little crispy. How do I avoid this next time?

Here’s a professional tip: double pan anything delicate. It’s how I used to avoid color in the bottom of anise cookies, or anything I didn’t want any color on.

Just put one baking sheet underneath the one you’ll bake on.

A biscuit is supposed to have a somewhat crispy bottom, but it should not be overbrown or hard. To help avoid this, and perhaps reduce some of the bottom crispiness, try adding another layer of parchment paper to the pan, and bake it higher up in the oven. Most ovens heat from the bottom, and the hot air rises, so closer to the bottom your biscuits will be getting a blast of bottom heat. You can also try reducing the oven temperature by 25 degrees, although that risks drying out your biscuits. Finally, you can place just out of the oven biscuits on a clean towel, and wrap them for a few minutes to steam somewhat. That will also soften bottom crusts.