Biscuits are a staple in Southern cooking and come in many varieties. Two common types are drop biscuits and regular rolled or cut biscuits. While they are similar, there are some key differences between drop biscuits and regular biscuits.
What are Drop Biscuits?
Drop biscuits, as the name implies, are made by dropping spoonfuls of biscuit dough onto a baking sheet. They have a soft, light, and fluffy texture on the inside with a rougher, bumpy exterior. Drop biscuits are quick and easy to make. The dough is less handled compared to rolled or cut biscuits, requiring no kneading or rolling out. The mixture is stirred together then simply dropped by spoonfuls onto a pan before baking.
What are Regular or Cut Biscuits?
Regular biscuits are made using a dough that is kneaded or folded, then rolled out and cut into rounds using a biscuit cutter. This extra handling results in flakier layers in the biscuit. The dough is firm enough to roll out and stamp into shapes. Rolled biscuits have a more uniform appearance with smooth sides compared to the rugged tops of drop biscuits.
Key Differences
Here are some of the main differences between drop biscuits and regular rolled biscuits:
- Preparation method – Drop biscuits are quicker and don’t require rolling out dough, while regular biscuits require kneading, rolling, and cutting.
- Texture – Drop biscuits have a lighter, softer, more doughy interior compared to the flaky layers of rolled biscuits.
- Appearance – Drop biscuits have an uneven, bumpy top while regular biscuits have a smooth, uniform shape.
- Ingredients – Drop biscuits typically use baking powder for leavening. Regular biscuits may use baking soda or buttermilk to react with baking powder for lift.
- Uses – The softness of drop biscuits makes them ideal for sopping up gravy or eating as a side. Rolled biscuits work well for breakfast sandwiches or slicing in half.
Drop Biscuit Ingredients
A basic drop biscuit recipe contains:
- All-purpose flour
- Baking powder
- Salt
- Cold butter
- Milk or buttermilk
The ingredients are loosely combined then dropped onto a baking sheet. The moisture in the dough turns the baking powder into steam, causing the biscuits to rise. Since the dough isn’t handled much, the result is a soft and fluffy interior.
Regular Biscuit Ingredients
Regular biscuits use these main ingredients:
- All-purpose flour
- Baking powder
- Salt
- Cold butter
- Milk or buttermilk
- Baking soda (optional)
After mixing, the dough is kneaded or folded to incorporate layers. The extra handling creates flaky biscuits with a more structured shape. Some recipes also use baking soda and buttermilk to trigger a chemical leavening reaction for extra lift.
Nutrition Comparison
Both drop and regular biscuits have a similar nutritional profile. Here is a comparison of the nutrition facts for one standard-sized biscuit (around 2″ diameter):
| Nutrient | Drop Biscuit | Regular Biscuit |
|---|---|---|
| Calories | 157 | 163 |
| Fat | 8g | 9g |
| Carbs | 18g | 17g |
| Protein | 3g | 4g |
| Fiber | 1g | 1g |
As you can see, drop and regular biscuits are fairly equal in common macronutrients like calories, protein, carbs, and fiber. Regular biscuits may be slightly higher in fat content due to extra butter layers incorporated through kneading and rolling.
Best Uses for Each Type of Biscuit
Here are some recommendations for when to use drop vs. regular biscuits:
Drop Biscuits
- Sopping up gravy or stew juices
- Breakfast sandwiches
- Quick weeknight side dish
- Topping with honey butter or jam
Regular Biscuits
- Sweet or savory pies
- Mini sandwiches for appetizers
- Fancy plated breakfasts
- Strawberry shortcake
Conclusion
In summary, while drop and regular biscuits are similar, drop biscuits are faster and have a softer interior crumb. Regular biscuits take more work but provide flaky layers and a neater shape. Nutritionally, they are fairly equal. The best biscuit for you comes down to the texture you prefer and how you plan to use them in recipes. Both make a tasty accompaniment to any Southern-inspired meal.