Stop—drop or roll?
Biscuits are serious business. Before you decide what kind you’re going to make, it’s important to assess just how committed you are to this endeavor: Do you want to spend the morning perfecting a flaky, light, buttery masterpiece? Or are you more of a no fuss, throw-it-straight-in-the-oven kind of person? If you’re not sure, don’t worry—here’s everything you need to know to make your decision:
If you’re low on time, opt for a drop biscuit.
What is it? You make drop biscuits by scooping the dough and literally dropping it onto a baking sheet. The finished product is slightly flat, irregularly shaped, moist, and relatively coarse. They’re dense, tender and perfect for dipping in gravy.
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Pros: Culinary pioneer Fannie Farmer hit the nail on the head when she called drop biscuits “emergency biscuits.” Most recipes call for only the most basic of ingredients, and you need a little less than half an hour to prepare a whole batch.
Cons: They’re not as pretty or as uniform as their rolled counterparts. If you prefer a light and flaky biscuit, these probably aren’t for you.
Try this recipe for Fluffy Buttermilk Drop Biscuits.
If you have some time to kill, try a rolled biscuit.
What is it? Rolled biscuits are structured, but light and fluffy. To make rolled biscuits, you must first roll your dough, then cut out circles with a round cutter. The result is a flat-topped, even biscuit with a crispy crust and soft interior.
Pros: Rolling is the most popular biscuit making method around for good reason: It produces perfect, attractive, and flaky biscuits. This is what most people think of when they think of biscuits.
Cons: Like many great things, a rolled biscuit takes a little time, a little skill, and a little knowledge about nuances of the dough. These are perfect for lazy Saturdays at home, but might not be ideal for a busy weekday morning.
Try this recipe for Cornmeal Angel Biscuits.