I'm assuming you already have a recipe. Let me give you a few tips.
A light touch is needed because the leaveners (baking powder, and/or baking soda) go to work as soon as the dough gets wet and start forming "bubbles" in the dough -- which you can't really see. If you completely collapse the bubbles, they won't return. Double acting powder is partly liquid activated and partly heat activated and a little more forgiving than single acting or soda -- but, the heat activated leavener can't carry the load itself.
When you handle the dough, mixing, kneading and flattening before cutting, it should feel light. If you overhandle the dough you'll feel it become heavier and denser -- at least if you pay attention to you sense of touch.
Biscuits should be mixed until the dough just barely comes together, no more. In fact, if a little bit of the flour isn't incorporated, that's fine.
Dump the dough onto a well, floured board. Gently flatten it, and dust the top with flour, turn it over and flour it again. Knead gently, and no more than ten times. Note: If you're a bread baker, don't "pull down."
The dough should feel very light in your hands.
Pat the dough out, rather than rolling it. Pat into a neat, regular shape that's easy to cut. If you cut circles, pat into a circle or oval. If you cut squares, pat into a square or rectangle. You'll want the dough about 3/4" thick. If you're using a mix recipe, or one from a book, and it says it yields 12 biscuits, expect 8.
Flour your biscuit cutter or knife. A sharp cutter makes for higher, fluffier biscuits than a jelly glass. Cut the biscuits entirely out of the dough. That is, every edge of each biscuit should be a cut edge. Don't use the edges you've patted out -- they won't rise as much as cut edges and your biscuits will be sloped.
After the dough is cut, the biscuits should be placed in the baking pan so they touch one another (this makes for a better rise.
After you've cut as many biscuits as you can, there will be dough left over. Knead the remaining dough, pat it out (you may or may not need a little more bench flour), and cut it into more biscuits. Put these in the pan, too (duh!), and remember where you put them.
Don't dawdle with any of this. The leavening action of the baking powder (even if you're using "self rising" flour) starts getting used up as soon as it gets wet.
Bake in a hot oven, the 425* - 450* range is good.
You can get away with handling the biscuit dough a little more and a little rougher than I've indicated, and it's even possible to be too gentle. :crazy: After you bake, and you're trying them out see if there's any difference in the biscuits that got the extra handling. Chances are great that there will not be -- which should give you some idea that the acceptable range of gentle is not all that narrow
So, don't let all this "light touch" stuff make you afraid of the dough. If your first few batches aren't perfect, so what? Touch, isn't fully developed with your first batch, or even your first dozen. It takes practice. The good news is that biscuits are fairly easy, and there's no reason you shouldn't start getting good results fairly soon.