Here are a few common reasons: 1. Overworking the dough, which is one of the most common reasons. When you knead or handle the dough excessively, you activate the gluten, which can lead to a tougher texture. To avoid this, handle the dough as little as possible, just until it comes together. 2. Using too much flour: When measuring flour, use a gentle spoon-and-level method to avoid packing it in, which can lead to excessive flour in the dough. 3. Overbaking: Follow the baking time and temperature in the cream biscuits recipe and keep a close eye on them as they baking. Baking them for too long or at too high a temperature can result in dry and tough biscuits. 4. Avoid twisting: Use a sharp biscuit cutter and press straight down without twisting, as twisting can seal the edges and inhibit rising.