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.
If the recipe contains them, you can replace the following ingredients:
Milk - Replace with buttermilk or heavy whipping cream
Butter - Replace with shortening, making sure to keep cold until ready to pop in the oven
One very useful trick for making moister cookies is to replace part of the white sugar with brown sugar. Brown sugar is hygroscopic, meaning it attracts and holds moisture. That is why molasses cookies are so incredibly moist, and why brown sugar tends to clump together in the bag.
In the latest Cook's Illustrated, their sugar cookie recipe swapped out some butter (saturated fat) with some vegetable oil (unsautrated), with the claim that it increased chewiness. However, you have to make up the flavor loss from giving up some of the butter (they added a bit of cream cheese).