No matter what recipe I try, I always get dense bland biscuits. Are there any tricks or good recipes out there that won't make bricks?

Usually that's because the dough is overworked or too dry.



When you're done mixing, rolling and cutting, let them rest for 15 minutes, this will allow any gluten strands developed during mixing to relax.



Give the tops a light egg wash, tops only not the sides, and then bake at a minimum of 375.

all the above, you're workin it too hard


CCCChef..

I'll give those tips a try. Seems as though I can't get it properly mixed without working it.

Might help if you post your current recipe and procedure.  In particular, what source of fat do you use and how large of a batch are you making at a time?

Put in your dry ingredients first and then use a fork or two butter knives or a pastry blender to "cut in" the lard, butter, shortening, etc. until the mix resembles coarse corn meal.  You don't want it too uniform.  When you add the milk, buttermilk, etc. use a butter knife to mix it together only until just wet.  Too much stirring once the liquid is added is guaranteed to brick a batch of biscuits.  If you are using a mixer or food processor you are overworking the dough.

One thing I forgot to post is that the same rule of temperature as pie dough plays into the method.



Make sure the liquid you're using, be it buttermilk, milk or water is very cold.



This keeps the mixture from becoming elastic which results in toughness.

Do you want to let the mix stand for a while?  Making bread dough letting the dough stand 1/2 hour or so before adding final water and salt seems to do remarkable things getting the dough fully hydrated.