If any quick-breads deserve top billing, it's the biscuit. It is leavened by baking powder and contains every day ingredients - flour, fat, milk, and salt - but differ in the proportion of liquid and method of preparation of which there are three basic types - rolled, dropped or beaten. As a result, the appearance and texture differ. What they have in common is that all biscuits are generally are prepared in a certain way so the gluten protein in flour is not developed and the result is a tender and sometimes flaky recipe.