If you want flakier biscuits, use a pastry cutter or a pair of knives to cut in your butter. cut the pats into really small chunks and if possible chill them a bit before you add them so they're as cold as possible without being frozen. The colder the butter is when it's cut into the flour, the flakier your biscuits will be.

Some will argue for scrapping the butter altogether in exchange for shortening. I think those people should be shot, even if that's the Southern way. Butter is king.