I tweaked this recipe slightly.

To the dry mix, I added 2 (level) tablespoons of vital wheat gluten. My goal was to improve the texture, and add a wheat element.

I also added one of the egg yolks, and two tablespoons of whipping cream. Why? Well, I knew that this recipe didn't depend on stiffly beaten egg whites, and I thought that the yolk would improve the taste. The cream was added because I remembered an old recipe for cream bisquits, and just thought "what the hell". So in it went. I beat the batter fairly vigorously for about 30 seconds in an attempt to develop the gluten a bit, and provide some internal structure.

The texture of this version was quite dramatically improved, in my opinion. Lighter and fluffier....less mealy. The carb count would change slightly as well, but to me it's well worth it.

ETA: Both times that I've made these I used salted butter with no problems.