Biscuits contain most of the same ingredients as scones, with the exception of eggs and, sometimes, buttermilk instead of milk or cream. However, they typically have a higher proportion of fat and less liquid than scones, causing them to bake up taller and flakier, rather than crumbly and tender. That fat — often butter but sometimes lard or vegetable shortening — is usually left in larger pieces that are folded and laminated into the dough, creating ultra-flaky, striated layers as the pockets of fat puff up in the oven.
