I would like to make a pan where the consistency is almost like that of a cake. Any examples?

I don't have a specific recipe for you to use but I can tell you something I started doing that resulted in lighter textured biscuits. First thing is that I use frozen butter. I cut the butter into small cubes the night before and stick it in the freezer, then I pulse the ingredients together in a food processor so you get tiny pieces of butter throughout the dough.

Once your dough is ready, make sure not to overmix, roll it out onto a parchment lined baking sheet, try to keep the dough as level as possible. Do not use a cookie cutter, once it's rolled out just square up the dough with a bench scraper and cut the number of biscuits that you want, but leave them all where they are, don't separate them. This makes square biscuits that are lighter in texture than any circular ones I've ever made.

Fido,

Those look exactly like what I am talking about.

I made a batch of these this morning, and I can confirm they are awesome.

I went a little crazy and used a 9x7 ceramic dish instead of an 8x8, and they were still good.

Fido,

I don't see the baking temp listed.

Also, you recommend letting them cool before cutting and serving?

I'd go with 400 on temp and eat them as soon as they won't burn my fingers.

It says 450 way towards the bottom.