Sharon, first, biscuits need to be handled gently. Only knead the dough enough for it to stick together and be one mass. Gently roll it out and cut it with a straight down motion, not twisting the cutter..which seals the edges so that they can't raise. Second you need to use a good biscuit flour that is made of southern soft wheat. I use White Lily which is my fav. I would give you my recipe,but it and I are in two different spots.