Traditionally they were as crisp as possible. These days, sometimes they're chewier, other times they're crunchier. To make crunchier biscuits, just increase the baking time by a few minutes until dark golden and crisp looking around the edges (15 to 18 minutes). Also flatten them more before baking so that they're nice and thin. To make chewier biscuits, cook for less time, anywhere from 12 to 14 minutes. Don't flatten the dough balls too much, and you can even refrigerate them before baking so that they stay chunkier and chewier. You might need to experiment a bit until you get the perfect biscuits - for you!