Appears in Cook's Illustrated September/October 2005
Tall, fluffy, and tangy, drop biscuits are the holy grail of biscuit making, but they require just the right mix of ingredients and technique.
To create a rustic buttermilk biscuit recipe that would produce extra-fluffy, moist, tender rolls with crisp, golden-brown tops, we tried lard, vegetable shortening, and butter, both separately and in combination. The biscuits made with lar...