I consider myself to be a pretty good baker, but biscuits are my nemesis. I've tried recipes from many sources, including the normally reliable Joy of Cooking, but every time I end up the mixing stage with a dough that looks a lot like cookie dough - thick enough to hold in a shape but still sticky. I always end up adding a bunch more flour just to get it pliable enough to roll and cut, which inevitably results in a starchier, less buttery biscuit than what I have in mind.
Is this just a humidity thing (I live in the tropics) or is biscuit dough supposed to be that wet? If the latter, how do you get it in biscuit form without half of it sticking to your work surface? Thanks in advance.