If you're not looking for flakes, you want a really wet dough--so wet that you have to flour your hands in order to form the biscuits. The "extra" liquid will produce a lot of steam in a hot oven, and this will help your biscuits bake up fluffy, light, and tender. Stay away from any recipe that talks about "kneading the biscuit dough." That's a recipe for "tough". It's okay for flaky biscuits, but if you want those really tall, fluffy Cracker Barrel biscuits, go with a very wet dough. Everyone's favorite food geek, AB, has a really good Southern biscuit recipe that illustrates this. Learn more about how to do The Biscuit Method.