Types of Biscuits

Believe it – there's a bunch of biscuits for bakers to love. The variety of tastes and textures are bound to delight, perfect for a wide range of occasions and appetites. Here's a brief sampling of a few of the best.

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Rolled Biscuits

Rolled biscuits are one of the most popular baking-powder leavened quick breads. During baking, the biscuit should rise about twice its original height. The interior should be light, fluffy and tender, and the crust a crisp, even golden brown. Well-prepared biscuits have a flat top and straight sides. Horizontal cracks around the sides indicate flakiness.

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Drop Biscuits

Drop biscuits have more milk or other liquid added to the dough than rolled biscuits. The dough is moister and cannot be kneaded or rolled; simply drop tablespoons of dough onto the baking sheet. Drop biscuits don't rise as much as other biscuits and they are always coarser in appearance and texture.

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Scones

Scones are sweet, rich wedge-shaped biscuits that are usually made with cream as well as butter. Scones have a tender, heavy crumb and a slightly crusty brown top. Eggs can be added for flavor and rich color but result in  a slightly cakey texture.

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Shortcakes

Shortcakes use rich biscuits or scones as a base. They are either split or served whole, topped with sweetened fruit and whipped cream or ice cream.