Can you really overwork biscuits?

I make biscuits every Sunday. I have a recipe that uses low fat milk, margarine and low salt. Every time I make them, my wife (who fashions herself a chef) cautions me to not 'overwork' the biscuits or else they will be bad. I usually mix the ingredients, and then carefully work it into a round ball that... show more I make biscuits every Sunday. I have a recipe that uses low fat milk, margarine and low salt. Every time I make them, my wife (who fashions herself a chef) cautions me to not 'overwork' the biscuits or else they will be bad. I usually mix the ingredients, and then carefully work it into a round ball that I spread on a baking stone and then cut to size. When I've cut out a few, I take the 'leftovers' and rework them into another round and cut some more. Am I really overworking the dough? I've not seen any appreciable difference in any of the biscuits. I'd appreciate a true trained chef's perspective.
7 answers 7