What Kind of Biscuit You Should Bake Based on Your Commitment Level
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.
WATCH: Don't Make These Biscuit Mistakes
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.