I think the kind of flour you use can have a huge effect on the finished product.
For instance. For years, I could not make soft fluffy biscuits to save my life. They always turned out hard like hockey pucks. Southern friends would give me tips and tricks, but nothing worked. Then I read an article written by a woman who grew up in the South, then as an adult moved to NYC to be an investigative journalist. She also struggled with her biscuits, despite instructions and tips from her mom, an experienced southern biscuit maker. As an investigative journalist, she decided to investigate, and did a deep dive on everything - elevation, butter brand/water content, temperature, humidity, and flour. Turns out the flour was the issue. Her mom (and really, pretty much everyone in the south) uses flour that is milled from soft winter wheat. Well, apparently you can only get this in the south. You can't buy any soft winter wheat flour in the northeastern states, and I haven't been able to find it anywhere in the PNW. My husband's cousin lives in the south, I asked her to send me some flour, she sent me three different brands that were 5 lbs each. Sure enough, they were all labeled soft winter wheat, and I was able to produce fluffy soft excellent biscuits with that wheat.