In terms of technique, I'm still learning as I make new batches. So far, I've discovered that while it's important to handle the dough gently, so as not to over-develop the gluten, it's equally important not to under-work the dough. A little bit of kneading (in my recipe this takes the form of patting and folding the dough a prescribed number of times, in order to establish some consistency) yields biscuits with the best rise and overall texture. A higher baking temperature yields a more golden, crunchy browned crust with a moist interior. Patting the dough out flat by hand makes it more difficult to roll the dough too thin (it's very easy to roll the tender dough out too thin with a pin with hardly any effort or realization), and pushing cutters straight through the dough, with no twisting along the way, ensures the best rise and shape.