In order to achieve biscuits that are tall with flaky layers rather than flat ones that spread, laminate the dough by filing into thirds and then half. Roll and shape dough into a 1/2 inch thick rectangle and repeat this process 2 additional times.
Once dough is ready, use a 2 - 2 1/2 inch biscuit cutter. Do not twist the cutter when pressing down on the dough. Press straight down and lift.