Drop biscuits have a dense, crusty, and crumbly consistency, whereas roll-and-cut biscuits are light, fluffy, and flaky.

5. Roll out the dough to about 1cm thickness. Use cutters to cut the dough into shapes, or you could make a template to draw around. 6. Cover a baking tray with grease proof paper or baking ...

So long as they're not so hard or dry that they're inedible, you'll have a reasonably easy time making biscuits ... you to smush them into shape — and compressed biscuits don't rise nearly ...