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"