Using a metal spatula or pancake turner, remove biscuits, scones and shortcakes from cookie sheet or baking pan immediately after they are removed from the oven. Serve hot.

Baking and Testing for Doneness

Bake biscuits, scones and shortcakes in a preheated hot oven (425°F to 450°F) until they have risen and are golden brown. Drop biscuits will not rise as high as other biscuits. The amount of time they bake depends on the size of each, the type of baking pan or cookie sheet they're baked on and whether they are baked separated or close together. Follow recipe directions.

Each type of biscuit has its own unique shape and size shape that is recognizable to those eating them. Learn how to roll, shape and style biscuits by type.

Biscuits baked on cookie sheets or jelly roll pans are crisper and slightly darker in color. For softer, fluffier biscuits, bake biscuits in metal baking pans with 1-1/2-to 2-inch sides. Scones and shortcakes can also be baked on cookie sheets or in baking pans.

Keep the following in mind while mixing for biscuits:

Believe it – there's a bunch of biscuits for bakers to love. The variety of tastes and textures are bound to delight, perfect for a wide range of occasions and appetites. Here's a brief sampling of a few of the best.