Dbnc2, it's probably a difference in the flour. I've noticed a couple of brands don't seem to work as well a they used to, especially the self-rising ones.
These look like 'English Scones' - are they the same as 'American Biscuits'? I know that 'English Biscuits' are almost the equivalent of 'American Cookies' - though some of the thinner ones are similar to 'crackers'. TWO nations divided by ONE language lol ;-)!
now I can't make one fit to eat and I make them just like I always did
what am I doing wrong?
don't know why but I can't make good biscuits anymore