Eating Sheep

[Urbane Guerrilla]

There's no such thing.

Danggggg... I'm shocked. This is really too bad.

An American Biscuit, which I'm capitalizing only for convenience and will abbreviate AB, is in texture somewhat like a tender, moistish scone and in flavor like Irish soda bread without the raisins, being raised by the action of baking soda or baking powder. If you like soda bread, you'd like an AB. The recipes for ABs are very simple things, with flour, milk or buttermilk, and baking powder and butter and not much else but technique, so they are popular with us for breakfast, for they also cook up quickly. I'll step over to the Here's The Latest Recipe thread and post a buttermilk AB recipe after I hit the Better Homes & Gardens recipe book for a scratchbuilt.

[Urbane Guerrilla]

It's done. Page Fourteen

They are very nice broken open and buttered.

[Stormieweather]

Yumm! Or with butter AND homemade jam. Or with sausage gravy drizzled over top.

[binky]

Originally Posted by Stormieweather

Yumm! Or with butter AND homemade jam. Or with sausage gravy drizzled over top.

Okay making biscuits tomorrow for breakfast

[Sundae]

Originally Posted by Urbane Guerrilla

[snip]... in flavor like Irish soda bread without the raisins

What are you people doing over there?
You put raisins in soda bread? Or were you referring back to scones there (which properly do not have raisins - unless they are fruit scones)

Damper is soda bread - as near as damnit anyway.

I am too lazy to cook something that sounds like it will be quite so plain (I've eaten soda bread/ dampers before). I'll wait til I get to the US and eat your biscuits properly, with all the attendant greasy food

Thanks for the recipe though.

[Urbane Guerrilla]

Originally Posted by Sundae Girl

What are you people doing over there?
You put raisins in soda bread?

Sometimes. It can be had either that way, perhaps with a little candied peel and citron, or just plain.

I am too lazy to cook something that sounds like it will be quite so plain (I've eaten soda bread/ dampers before). I'll wait til I get to the US and eat your biscuits properly, with all the attendant greasy food

Thanks for the recipe though.

What you have in the American biscuit is a basic starch food, a quick bread, that is quickly and easily prepared, made somewhat piquant of flavor by its soda content -- the milk and the shortening and/or butter really help -- and whose ingredients, butter aside, keep like iron, so there's a great deal of pantry convenience. Having made up your panful of starch staple, you put stuff on it -- like a ladleful of sausage gravy (essentially a white sauce loaded with regular breakfast sausage crumbled up, cooked, and stirred in), generously peppered. Or butter, jam, jelly, or marmalade, as Stormie said.

Chicken a la King over biscuits is quite Southern, though more of a supper dish.