Looking for some tips on making biscuits from scratch.

* Best to use a rolling pin or pat them out? (I have "patted" but then the uneven tops brown unevenly.)

* Should the dough be more sticky or dry? Do you make sure they have flour on both sides when you roll then out, or only if the dough is too sticky?

* I thought the key to flaky biscuits was not to knead too much, but recipes say to knead.

* Do you butter your hands (and flour the rolling pin)?

Also, possible to store half of the dough in the refrigerator? I'm guessing not because these re not yeast rolls, but generally use a mix of baking soda and baking powder.

Thanks for your help.