<<Disclaimer: Verify this information before applying it to your situation.>> I stopped using my bread maker after I found some muffin-top pans a couple of years ago. I think that biscuits are less crumbly as compared to sliced bread because there are more browned edges to hold things together. I had been using Jane Conrad's recipe (which I made available at http://www.gordy-k.homepage.com/Recipbun.htm ) until last month, when I accidentally added more milk than the recipe called for. I knew after mixing that it was too soupy, but decided to bake them anyway. The results were *excellent*, and are *repeatable*. The biscuits seem to be moister and far less crumbly, fresh or frozen. I normally doubled the recipe, so the 1/2 cup of milk should have been 1 cup. With my "mistake", the milk for a doubled recipe is 1+2/3 cup. I don't think extra liquid will work in a bread maker because it will probably make the loaf more prone to falling after baking. This tip may work in some other recipes though, and I intend to try it elsewhere. The moral of the sorry is: if baked goods are too crumbly, maybe more liquid is needed. Comments? Gordy in Raleigh