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Types of Biscuits

Reggie Dwork <reggie@jeff-and-reggie.com>
Sat, 22 Feb 2014 16:26:32 -0800
v114.n009.2
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

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

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.

Source:
    "quakeroats.com"