What's the trick for flakey biscuits? I didn't over handle but the came out tasty but a bit dense.

What about the flour? Use low protein('Southern') flour for the most tender biscuits; you can add some cake flour to regular AP flour to reduce the protein content. Or try Shirley Corriher's Angel Biscuits.

Do what Julia does - pat the dough out into a rectangle and give it a couple turns like you are making puff pastry. I usually make a rectangle, fold it in thirds, pat it out again, fold it in thirds again, then pat it out and cut my biscuits. The turns will make your biscuits flakier, and make them rise higher.

A couple things to consider, in addition to what others have said:

1. For the lightest biscuits, the dough should be quite wet--so wet that it sticks easily to your hands and the board/counter unless you flour them first. Don't use too much bench flour, just enough to keep the dough from sticking.

2. If your recipe calls for baking powder, was your baking powder fresh? Baking powder loses leavening power over time, so if yours is long past the expiration date, chuck it and try again.

Here's how I do it:
http://thesolitarycook.wordpress.com/2012/03/08/creme-fraiche-biscuits/

when you work the butter into the flour, don't break the butter up too fine. Just like with pie dough, small chunks of butter help make flaky layers.

I buy leaf lard locally but you can purchase it through mail order (keeps forever) or make your own, http://www.homesicktexan.com/2008/05/how-to-render-lard.html

I just ordered some from Prairie Pride Farms.

Leaf lard make them tender & flakey.