Ok, this is not for the Bolivian Saltenas, but I do make some great biscuits. A tip for folks who don’t bake a lot is I keep my biscuit flour rather than my butter in the freezer. The butter gets used much more often for toast, sautéing, etc, but the biscuit flour (it’s self-rising) only gets used when I make biscuits which is much less often than I use butter in my kitchen. The frozen flour keeps the butter cold when I grate it into the flour. Works a treat!
Also with the crust springing back like that when you are rolling it, I’d just let it rest for 5 minutes or so, then try again. Just roll it out, and walk away for 5 minutes and come back and finish rolling it.