How to make softer biscuits?
Normally if you want to increase chewiness and softness, you increase your egg and fat.  Also, instead of using water, use milk.  These are blanket rules, having no idea what your specific issue is.  Also, try using a flour that has lower protein count.  You don't want a bread flour for cookies, cakes, biscuits - pastries in general.  Of course if you are stuck with a bread flour, make sure to undermix your ingredients.  The more you mix, the more gluten is produced.  This is what you want for breads, but not the structure you are looking for in pastries, etc.