I made
Cardamom Biscuits for shortcake a few weeks ago and they were fabulous. They're not really sweet, the cardamom is very subtle (next time I'll increase it), and the biscuit is extremely tender. I actually think I'll adapt this as my regular biscuit recipe next time I want biscuits and gravy.
Rather than trying to form biscuits with such a soft dough, I divided it into 3, then patted each portion into a roughly 6 inch circle and cut each circle into quarters with a well floured spatula. That way I didn't risk overworking the dough, either.