It seems that often my bread products turn out too dense and doughy tasting.  For example yesterday I had lunch at a church's and their biscuits were delightful, I looked up the recipe when I got home to see if I could make them as good (from a knockoff recipe on the internet) and they were pretty much a disaster, too dense and doughy tasting what could I be doing wrong.

I have had good recults baking some bread recipes from Clayton Bairds book "Complete Book of Breads".