Why This Recipe Works
We wanted to combine the ease of cream biscuits (which eliminate the step of cutting cold fat into dry ingredients) with the ease of drop biscuits (which skip the rolling and cutting) to create the easiest biscuits ever. But the most obvious solution—increasing the amount of cream in a cream biscuit recipe until the dough had a droppable consistency—produced biscuits that spread too much and were greasy. Instead of increasing the amount of cream, we found a way to increase its fluidity: We heated it to between 95 and 100 degrees, which melted the solid particles of butterfat dispersed throughout. This made a dough that was moister and scoopable but that rose up instead of spreading out in the oven, producing biscuits that were appropriately rich and tender but not greasy.