Here are some helpful solutions for the common causes:
For a crisper and more browned biscuit, scone or shortcake, fat pieces should be the size of peas. Learn more about
Fats in Baking.
Bake biscuits, scones or shortcakes on cookie sheets or jelly-roll pans (baking pans with 1/2-inch high sides). Leave at least 1-inch space between biscuits.