I get this comment over and over. "My biscuits are to dark on the bottom. Who do I fix that?"
I tell them to use the 1/3 2/3 rule. The rule works for all breads, cakes, biscuits, and scones.
Rule.... Take your backing time and divide it by 3, Bake with top and bottom heat for 1/3 of the time. move oven off of the bottom heat and bake top heat only. I.E. 30 minutes bake time, 10 minutes top and bottom, remove bottom heat. this should salve your "Black bottom bread and biscuits". Good Luck. I would love to get comments on this.
The Outlaw Gourmet
" Don't rob your self of good cookin' "