Gigi’s biscuits are a style of biscuit called “drop biscuit.” When making drop biscuits, one typically creates a mixture and then drops hunks of the dough into a container (often a skillet.) There is nothing more to the process than mixing the ingredients together, then dropping them into a pan afterwards.
Maw-Maw’s style of biscuits are what I call, “roll and go.” The ingredients are mixed together, rolled out, and then a utensil, often a cookie-cutter, is used to cut out biscuits in equal sizes.
Drop biscuits come out bulky and uneven but have a great variety of texture, whereas roll and go biscuits have a kind of homogenous texture throughout and are much more bread-like in their quality.
Honestly, I love them both- biscuits are great to me, no matter how they’re made, but I can vouch for the fact that I don’t care much for frozen biscuit dough. Sure, I’ll eat frozen biscuits, but home-made biscuits invariably are better, so I encourage everyone to try making them on their own!