How do you define a good biscuit? Not everyone will give the same answer. Some may prefer the ultraflakiness of a classic biscuit, while others might opt for the more subtle layers of a cream biscuit, the slightly irregular interior of a drop biscuit, or the fluffy, cake-like interior of our new “dream” biscuit. Find out the differences among these types of biscuits and how to make them.
Technique: Combine the dry ingredients, and then cut in cubes of cold butter, which will crumble evenly throughout the flour. Next, stir in cold milk or buttermilk. Roll out the dough and cut out rounds with a sharp biscuit cutter before baking.
Results: Flat top; distinctly flaky, layered interior
Flaky Buttermilk BiscuitsHow do you get tender, flaky biscuits with truly distinctive layers? It's a pressing issue.
Ultimate Flaky Buttermilk BiscuitsFor layered, ultraflaky biscuits, you’ve got to know when to fold them and when to hold them.
Technique: Replace the butter and milk with heavy cream, which is added to the dry ingredients. Cream’s generous butterfat content will make the biscuits plenty rich and tender. This formula makes a pretty stiff dough, so you’ll still have to roll and cut.
Results: Flat top; subtly layered interior
Quick and Easy Cream BiscuitsWith high rise and light texture, biscuits made with a simple combination of heavy cream, flour, baking powder, and salt beat out more complicated recipes.
Technique: Cut the butter into the dry ingredients, but add extra buttermilk or milk so that the dough has a wetter consistency. Drop scoops of the soft dough onto a baking sheet and bake.
Results: Craggy top; slightly irregular interior
Best Drop BiscuitsDrop biscuits are the no-nonsense alternative to traditional rolled biscuits. Only one problem—they're often not very good.
By creating a cream biscuit that can be dropped, we invented a fourth style that’s the easiest biscuit imaginable to make.
Drop Biscuit + Cream Biscuit = Dream Biscuit
Technique: Use less cream than in cream biscuits; warm it to create a dough that is loose enough to be dropped.
Results: Subtly craggy top; fluffy, cake-like interior