What are the 4 types of biscuits?

Before we talk about the different kinds of biscuits, let’s first understand what biscuits really are.

Biscuits are a type of small bread that is baked. They are made from dough that is rolled out and cut into round or square shapes before baking.

Biscuits have a soft and fluffy inside with a crispy crust on the outside. Good biscuits should easily split into layers when pulled apart.

Biscuits are a very popular food item, especially in countries like the United States and the United Kingdom. They can be eaten for breakfast, lunch, dinner, or as a snack.

The most common way to eat biscuits is with toppings or extras like:

• Butter
• Jam, jelly or honey
• Gravy (chicken, sausage, etc.)
• Cheese or meats like bacon
• As breakfast sandwiches with eggs

So now that we know what biscuits are in general, let’s look at the 4 main types of biscuits people enjoy around the world.

Buttermilk Biscuits

Buttermilk biscuits are likely the most well-known and classic style of biscuit, especially in the United States. These biscuits get their name and distinctive flavor from one key ingredient – buttermilk.

What is buttermilk? Buttermilk is the liquid left over after churning butter from cultured cream. It has a slightly tart, tangy taste compared to regular milk.

Why use buttermilk? The acids in buttermilk help make biscuits light, fluffy and tender on the inside while also giving them a rich, buttery taste. The tangy flavor also adds great depth.

Classic buttermilk biscuit traits:

• Ultra flaky, tall rise
• Layered, pull-apart texture
• Golden brown color
• Rich, slightly tangy buttermilk taste

Buttermilk biscuits are the quintessential all-purpose biscuit. They are delicious with just about any topping from butter and jam to sawmill gravy or country sausage.

Cream Biscuits/Baking Powder Biscuits

Cream biscuits (or baking powder biscuits) are another super popular biscuit variety across many regions. Instead of buttermilk, these get their signature texture and rise from heavy cream (or a cream/milk combo).

What makes cream biscuits unique?

• They use baking powder as the main leavening agent instead of buttermilk’s acidity
• The high fat content of cream makes them extra rich and tender
• They have a softer, finer crumb compared to buttermilk’s layers

Classic cream biscuit traits:

• Feathery soft interior texture
• Tall rise with a delicate outer crunch
• Ultra rich, almost cake-like taste and texture
• Pale blonde color

These biscuits are incredibly easy to make by simply mixing cold cream into the dry ingredients. The cream helps baking powder create lift and an amazingly melt-in-your-mouth texture that’s hard to beat.

Cream or baking powder biscuits are perfect for topping with fruit, whipped cream, or even dessert toppings like chocolate gravy! Their rich flavor also pairs nicely with savory toppings.

Shortening Biscuits

Many people grew up with biscuits made using vegetable shortening instead of butter or other dairy fats. While not as common, shortening biscuits still have many loyal fans.

What is shortening? Vegetable shortening is a solid fat made from vegetable oils that have been hydrogenated to stay solid at room temperature. Popular brands are Crisco, Trex, and more.

The unique traits of shortening biscuits:

• An ultra crispy, flaky exterior from the high fat content
• Extremely tender, delicate crumb inside
• Paler, less browned color on the outside
• Minimal distinct flavor (vegetable oil base)

Pros of using shortening:

• Creates supremely crisp layers
• Easy to work with solid fat
• Dairy-free for vegans or allergies
• Long shelf life (no spoilage)

Cons of shortening:

• Less rich buttery flavor compared to dairy
• Some contain unhealthy trans fats
• Greasier mouthfeel for some

Whether you use butter or shortening often comes down to personal preference, dietary needs, and availability. Shortening makes reliably crisp biscuits though sacrifices some richness.

Drop Biscuits

The final major biscuit category is the drop biscuit. Don’t let the name fool you – these biscuits are just as delicious as their rolled and cut counterparts!

What are drop biscuits? Drop biscuits are exactly what they sound like – the dough is simply “dropped” straight onto the baking sheet in scoops or rough mounds rather than being rolled out.

Benefits of drop biscuits:

• Fast and easy (no rolling or cutting)
• More rustic, homemade appearance
• Craggy crispy tops and bottoms
• Soft, moist interior texture

What makes a good drop biscuit? A good drop biscuit batter should be quite thick and scoopable to hold its shape during baking. For best texture, don’t over mix the dough.

Flavor varieties:
Drop biscuits can be either savory (cheddar, herb, etc.) or sweet (raisin, cinnamon, etc.) These add-ins get swirled right into the dough for maximum flavor punch.

The rustic, homestyle look of drop biscuits makes them a beloved favorite, especially in the South. Their ease also makes biscuit-making less intimidating for beginners just starting out.

Bonus: Canned Biscuits

While fresh homemade is best, we’d be remiss not to mention the convenience and nostalgia of classic canned biscuits like Pillsbury’s Grands!

These pre-made dough pieces pop out of a cardboard tube can. Simply place them on a baking sheet and bake for fresh biscuits any time.

Many grew up with mom popping open a can of these buttery, flaky delights from the refrigerator case. Their soft and fluffy interiors melt in your mouth.

While some view canned as an inferior option, many find the store-bought flavor and aroma invoke powerful nostalgic memories of childhood. Easy canned biscuits always hit the spot!

So in summary, the 4 major categories of biscuits are:

1. Buttermilk Biscuits
2. Cream/Baking Powder Biscuits
3. Shortening Biscuits
4. Drop Biscuits

Each style has its own unique flavors, textures and preparation methods that make it stand out. But at the end of the day, any fresh hot biscuit is absolutely delicious when slathered in butter and enjoyed fresh from the oven!

Let’s take a closer look at each type and what makes them unique…

Buttermilk Biscuits

Buttermilk biscuits get their name from one key ingredient that gives them their signature rich flavor and lofty rise – cultured buttermilk.

What is Buttermilk?

Despite the name, buttermilk is not actually milk with added butter! Rather, it is the liquid left over after churning butter out of cultured cream.

During this process, the fatty buttermilk parts of the cream are removed, leaving behind a tart, slightly thickened dairy liquid with lots of great flavor.

Here’s the continuation and conclusion on the 4 types of biscuits:

Buttermilk gets its distinctive pleasant sourness and rich tanginess from the lactic acid produced by the beneficial bacteria cultures used in the culturing process.

This acidic liquid is perfect for reacting with the baking soda in biscuit dough to produce lots of light, airy pockets that create an incredibly flaky, layered texture when baked.

Classic Buttermilk Biscuit Qualities

Thanks to the magic of buttermilk, these classic biscuits have several signature delicious qualities:

• Tall rise with multiple defined layers that easily peel apart
• Crispy golden brown exterior with a beautiful baked color
• Pleasantly tangy, almost slightly fermented buttery flavor
• Light, fluffy and tender interior crumb

Buttermilk biscuits are the quintessential all-purpose biscuit that pair beautifully with both savory and sweet toppings alike. Their rich, tangy taste is simply delightful when slathered with butter, jam, sausage gravy, or anything else you can dream up.

For many, these are the ultimate nostalgic, comforting homestyle biscuits that grandma used to make. Nothing beats a hot buttermilk biscuit straight from the oven!

Cream Biscuits

Also commonly referred to as baking powder biscuits, these biscuits get their signature rise and texture from heavy cream instead of buttermilk. But that doesn’t make them any less delicious!

Why Use Cream?

Heavy cream and sometimes milk provide the liquid and fat components that get incorporated into the dry ingredients.

The high fat and lower water content of cream coats the flour proteins to minimize gluten development. This results in an incredibly tender crumb and delicate texture.

Meanwhile, a double dosing of baking powder provides the leavening power for a big rise without needing any acidic ingredients like buttermilk.

Special Cream Biscuit Traits

The cream leads to several unique qualities in this biscuit style:

• Feathery soft, fine delicate crumb interior
• Taller rise with a crunchier crisp outer crust
• Rich, almost cake-like melt-in-your-mouth texture
• Pale blond color without deep browning
• Buttery yet mild overall flavor

Thanks to their ease of preparation and awesomely soft texture, cream biscuits are a beloved “anytime” biscuit for many households. Their rich, neutral flavor makes them ultra versatile for both sweet and savory applications.

Simply split one open and add your favorite jams, gravies, or even fresh fruits and whipped cream for a decadent treat! For such an easy recipe, they really deliver premium baked comfort.

Shortening Biscuits

While not quite as common today, shortening biscuits were once a major staple in many kitchens for their convenience and crispy texture. Despite being made without dairy, they can be just as delightful.

The Role of Shortening

Rather than butter or lard, these biscuits get their signature texture and flakiness from vegetable shortening like Crisco.

Shortening is simply solid vegetable fat with no water content. This 100% fat ratio is what allows shortening biscuits to get that iconic crispy, shattering crust.

The solid shortening also coats the flour strands during mixing to prevent gluten formation. This yields an incredibly tender, delicate interior that almost melts in your mouth.

Typical Shortening Biscuit Qualities:

• Ultra thin, crispy and flaky outer layers
• Featherlight, cloud-like interior crumb
• Paler ivory color without deep browning
• Relatively neutral, mild flavor profile
• Often vegan-friendly with no dairy

For those requiring a dairy-free or vegan option, shortening biscuits provide a reliable solution with great texture albeit slightly less rich flavor compared to butter versions.

The high fat ratio also increases shortening biscuits’ shelf life, making them a smart option for meal preps and bakery products that need to stay crisp for longer.

While perhaps not as indulgent, a well-made shortening biscuit can still satisfy that craveable crispy, flaky, bready goodness in