I'm not going to try and explain how the science works when you make biscuits, but I will give you a few of Alton's tips from this method:
2. Rub the fat into the dry goods, rather than cutting. Alton refers to the way you'd rub a puppy's ear. awww
3. When cutting biscuits, press straight down with a biscuit cutter, then twist. Don't twist as you press down, it can cause uneven rising.
There are several of Alton's biscuit recipes on the Food Network website.
Or, you can watch a video of the master here: Part 1, Part 2 starring the famous MaMae!
And if you're in the eastern part of the US, I strongly urge you to stop in at a Bob Evans Restaurant. In my opinon, the best biscuits on earth. I mean it. I drive miles out my way to eat them. I have a folding map of Bob Evans restaurants. It's serious.
Most people know that in the UK, "biscuits" are more like cookies. And there really isn't a British (that I've found) equivalent to the American biscuit, the closest thing is a scone. And a scone is a scone. Confusing, no?