Sorry to ask a rather non-specific question, but I am actually trying to formulate an example. Suppose you have a recipe to make biscuits, but what you get is quite hard, and you would like to have a softer result. What do you need to add or change in the recipe? It does not matter if it's not accurate. I just need a non-blatantly wrong process or component.
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.