I can't make biscuits

Sounds like you are working the dough too much.

Drop biscuits my friend. My go to recipe is from cooks illustrated. If I’m feeling fancy or just want a mess I’ll go with the buttermilk biscuit recipe from FineCooking. If the dough is sticking to your hands I’d scale back on the liquid.

This is what I do.

I cut the cold fat (diced butter) into the flour with one of these...

You can use your hands if you work fast.

I add the liquids then combine until its mostly hydrated, then I turn out onto a floured surface. I roll it about 1/2 inch thick and fold it over itself, then roll once more. Fold it over one more time and cut biscuits.

Drop the dough in a greased muffin pan.

My go-to when in a hurry is: Self-rising flour, milk or buttermilk and mayonnaise for the fat. Mix and drop in a muffin pan. Tender and tasty, no it doesn’t taste like mayonnaise. I will sometimes add shredded sharp cheddar.

Biscuits

INGREDIENTS

* 2 cups unbleached all-purpose flour, plus more for dusting the board (if you can get White Lily flour, your biscuits will be even better) (250 g by weight)
* 1/4 teaspoon baking soda
* 1 tablespoon baking powder (use one without aluminum)
* 1 teaspoon kosher salt or 1 teaspoon salt
* 6 tablespoons unsalted butter, very cold
* 1 cup buttermilk (230 g by weight)

Combine flour, baking powder, baking soda, and salt. Cut butter into flour mixture until butter is distributed (smaller than pea size). (I pulse in food processor and it is much smaller than peas.)

Gently stir in buttermilk. Turn onto floured surface. Pat out and fold over itself several times. (A bench scraper can be helpful to release dough from counter surface). Fold several times and then pat or roll out 1/2” thick. Use a sharp 2” cutter to cut out biscuits. Refold left over dough and cut more biscuits.

Bake at 450 F for 13-15 minutes until light golden brown.

I froze my butter, grated it, then incorporated it with a fork.