I am not a natural baker. With savoury cooking I can wing it, substitute or change to my heart's content, with baking I must stick to the recipe and, even when I do that the cake doesn't necessarily rise, the loaf can be disappointing. As a result it tends to take me longer to find the best way to do things and so it has been for my reliable biscuit recipe *. Chances are this post will preach to the choir of already-knowledgeable people but here are my tips for better biscuits.
• Mix in a stand mixer not by hand.
• Roll the finished dough into a cylinder, wrap in clingwrap and refrigerate for several hours or overnight.
• Slice and bake as you go, refrigerate the remaining dough if not all baked at once.
Since adopting this method the biscuits I've baked have had an improved texture, even better the yield is almost twice what it was formerly and, except for the refrigeration time, the process takes no longer.
* Amanda and Debbie's recipe is so reliably good I use it for all sorts of biscuit flavours by simply excluding the chocolate chips.