Here is one of my cultural misunderstandings, I think
Recipes that reference biscuits, like this: (Buttermilk Biscuit Egg-in-a-Hole - Seasons and Suppers)
But they are not biscuits to me, they look more like scones. OK this one is slightly different because of the egg addition but hey ho.
To me a biscuit is a flat(ish) crunchy thang. See examples:
What is a biscuit in your terms?
Non sweet, not a cookie.
Interesting, all of my examples of biscuits have a level of sweetness, perhaps less so the digestives, possibly more malty.
They are like little buns, similar to a savoury scone in a way.
Yeah, our biscuits are bread roll-type items. Pretty much everything the GBBO considers a biscuits falls under the cookie umbrella in the States.
Biscuits here generally refer to a buttery pastry with lots of layers and flaky but bready. We usually serve with a savory gravy for a breakfast meal (we do chickpea gravy but usually it’s a sausage gravy).
Here are some (vegan) buttermilk biscuits I made
And they get served smothered in chickpea gravy
You can also eat them as a breakfast food split in half with jam or butter. Or use them as the bread in a “breakfast sandwich” usually served with a fairly fennel-y sausage patty, eggs, and cheese.
That’s a good enough response, I need y’all to make me your savoury biscuits and ship them over because I am crap at this skill!!!
I am poorly, I need getting well food and this is totally on my list!!
No cookies required!
I’m totally intrigued by this. I wouldn’t do jam but savoury scones (I think that is what we would call them), are awesome for breakfast lunch and snackages
Looks good, what is ‘shortening’?
#Iamnotabaker
Oh skip that and just use all vegan butter/margarine for the margarine and shortening. I hate shortening and never use the stuff. It’s a room temperature solid fat.
Thanks. Once my sieve* arrives I will try again with my cheese scones / possibly biscuits!!
*I don’t own a sieve, apparently that helps with the rise, but sieves seem ridiculously expensive. (It’s a me thing). Boyfriend picked one up for me when discounted!
@Edel gave us the best scone tutorial when we were there, I would love a video chat with baking!
Here is my go-to Joy of Cooking recipe. It’s so easy. You can add in sweet or savoury extras of any kind, change up the flour too.
Don’t over mix or over handle. They are fine the next day but best fresh.
I had always just assumed that anything an American would call a “cookie” a Brit would call a “biscuit” but this thread has me wondering if a non-crisp cookie (chewy chocolate chip, oatmeal raisin, etc.) would be considered a biscuit or would it be considered much at all?
Biscuits tend to be crisp. The word cookie is starting to take over, for the American type ones that you describe. Although a Jaffa cake would also be called a biscuit. Confused!??
I don’t care what they are called…they all look wonderful to eat!
And isn’t any dessert “a pudding”?
I use a KFC copycat recipe for buttermilk biscuits and it is so good. I can’t find the link, so all I can offer is my horrid handwriting. Don’t use parchment paper, though.
Oooo that’s almost the exact same recipe as mine but a little tweak to baking soda, baking powder, and salt. I might have to try your version.
Was it you who once sent me their biscuits & gravy recipe? I’m not sure.
It was delicious but it’s not what we would call a biscuit and not what we would call gravy either.
That particular recipe was more like a non-sweet scone or an English muffin in my country. What we would call gravy here is the actual meat juices, not a thick sauce.
I am happy to see people use the word cookie, though. Cookie originally comes from Dutch and just sounds more delicious than biscuit.
In Dutch, we use the word koekje both for English biscuits and for American-style cookies, plus we also have “koek” which is a huge cookie like this one: Oma’s Dutch ginger butter cake
