Why are biscuits quick bread?

Baking powder: Unlike yeast breads, biscuits are leavened with baking powder, a chemical leavening agent. When baking powder comes into contact with moisture, it releases carbon dioxide gas. This gas causes the dough to rise and creates a light, fluffy texture.

Shortening: Biscuits also contain a high proportion of shortening, such as butter, lard, or shortening. Shortening inhibits the formation of gluten, which would make the dough tough. It also helps to create a tender, crumbly texture.

Mixing method: In addition to the biscuit recipe uses baking soda and a combination of butter and oil to create their flaky, fluffy layers, but the way they come together is also important. You might have seen recipes say to work the butter into the flour until the pieces are about the size of peas, but this biscuit dough gets mixed up differently.