You see a dry-ish dough and panic, adding extra milk. Congratulations—you’ve created science project sludge. Too much liquid turns the dough into a dense, gluey mess that can’t hold its shape.
The dough should be shaggy and barely come together. It should look like a pile of crumbs that are just friends, not marriage material. Over wet dough = flat biscuit.
Use a fork to mix. Stop the moment the flour is incorporated. A few dry spots? That’s fine. They’ll hydrate during baking.
So, why didn’t your biscuits rise? It was probably a combination of warm butter, over-kneading, a dull cutter, or a cool oven. Maybe all four. But now you know.
The next batch will be tall, flaky, and glorious. And when someone asks for your secret, just smile and say, “Cold butter and no twisting.” You’re welcome.
