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.


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.


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.



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.



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.