Since the drop biscuit contains more liquid, the percentage of calories from fat is often lower than its rolled cousin. In a review of biscuit recipes over recent decades, Adams says most recipes called for two tablespoons of fat per cup of flour. At Mother's in New Orleans, a restaurant famous for great biscuits, chef-owner Jerry Amato doesn't experiment with new recipes. The one he has used for 60 years calls for vegetable shortening, buttermilk and all-purpose flour. The secret is proper handling of the dough and controlling oven temperature.
Buttermilk gives a good consistency to the dough.
You don't have to work it so hard, and that's the key. Water makes the dough too thin, which requires more handling. For the daily output of 600 biscuits he uses a mixer. Watch the oven temperature. A slow oven won't cook the insides or brown the tops.