One of the "secrets" of things like biscuits and pie crust is not to overwork them. Playing with the dough is what makes them tough; you want to mix them together just enough that the ingredients all stick together. The "flakes" in flaky pie crust happen because oil and water (or in this case, milk) don't mix.
Yeast-raised dough is different; you need to knead it to help it develop the right texture.
(Far from a great cook, but I get by)