Biscuit dough should be kneaded enough to produce what desirable quality?

Biscuit dough should be kneaded to achieve flakiness, which is a desirable quality that distinguishes biscuits from other baked goods. The process of kneading helps to develop layers of dough, which trap air and create a flaky texture when baked. This flakiness is the result of incorporating small pockets of fat within the dough, which, upon baking, steam releases and expands, causing the layers to separate and puff up.

In contrast, while uniformity, elasticity, and crispness are important qualities in various doughs and pastries, they do not specifically pertain to the desired outcome for biscuit dough. Uniformity may relate to the evenness of the dough's texture, elasticity is more prominent in bread-making where gluten development is crucial, and crispness is often a characteristic of cookies or certain pastries rather than biscuits. Therefore, focusing on kneading for flakiness aligns directly with the traditional expectations and characteristics of biscuits.