The lack of fat robs tenderness and can cause uneven rising. Good mixing is important. When the dry and wet ingredients are combined, the moisture starts the gluten development. Mix just until the dough comes together and expect some bumps. Over-mixing will toughen the product.
Some recipes call for chilled butter.
That's why chilled butter is called for in recipes for layered doughs such as puff pastry and pie crusts. Plain old biscuits, hot from the oven, with a crisp, crunchy exterior are perfect alone or in breadbaskets, tagging along with soups and stews, for snacks, breakfast, even appetizers. Experiment with flavors. 30 biscuits All-purpose flour 4 cups Baking powder 1 Tbsp. plus 1 tsp. Shortening 5 Tbsp.