Regarding Biscuits

Regarding biscuits,

A) the dough is stickier than muffin batter because the ratio of flour to milk is 1:3.
B) unlike with muffins, overkneading creates a tender and fluffy biscuit because the excess gluten development creates pockets of air in the product.
C) they should be placed on a greased cookie sheet and baked at 350 degrees F for about 30 minutes.
D) when buttermilk is used, it promotes a white interior, whereas baking powder contributes to a more creamy color.