I have such trouble making light biscuits/shortcakes. Only once I had success with a pecan shortcake recipe and they were memorable but not duplicated again. I gave up on from scratch and use a buttermilk pancake mix or a bisquick mix and add sugar, butter and use only water. I heat the water a little and add the butter, actually margarine, to the warm water to melt the butter. The wet gets dumped into the dry, mixed quickly and not thoroughly, and without delay dropped onto the baking sheet with 1/3 cup measure. I like a somewhat course (not cake texture) with a little crunch on the outside and this does the trick every time.

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