American biscuits: small buns, not dry biscuits

Useful to know

In American usage, biscuits are small quick breads rather than the crisp cookies the word can describe elsewhere. King Arthur’s Buttermilk Biscuits combines flour, fat, leavening and liquid. [1]

The source also considers the condition of the butter, including cold butter for more distinct layers. Read the method and look at the finished product before interpreting the name. Brief, careful mixing differs from kneading yeast bread. These differences also affect the biscuits’ texture and how they are served.