A question for the americans amongst you?!
A question for the americans amongst you?
what are the biscuits that you serve with your main meal
in uk biscuits are your cookies
Answers:
Biscuits are salty and rich rounds. People like them for breakfast with gravy , or any other meal with gravy or butter and jam.
Here's a recipe:
http://southernfood.about.com/od/biscuit...
I like the UK sort of biscuits too. I remember a Cadbury chocolate covered biscuit that hasn't been available here for decades. So you still have those?
US biscuits are like UK scones ( but without the fruit ).
Biscuits, buns or dinner rolls are the bread products generally served with meals. Buns/rolls are a raised dough, biscuits are generally a quick bread similar to a savory scone.
US biscuits are round, inch high pieces of baked soft bread. They are so popular that you can even buy the dough in vacuum sealed tubes in the super markets. It's for this reason that very few Americans make them from scratch anymore.
In the U.S., rolls served with dinner are made with yeast dough similar to bread dough. What we call biscuits are usually made with baking powder dough that is rolled out and cut into rounds. Biscuits are quick to make and were a regular addition to meals during the old pioneer days, when meals on the trail were thrown together in a hurry. Both may be served at the main meal; neither are sweet.
Muffins are made with a heavy sweetened baking powder batter poured into individual molds and baked. Fruit, such as blueberries or chopped apples, may be added. Our English muffins are made with an unsweetened yeast batter poured into rings and cooked on a hot griddle, although most people here just buy them from the grocery store.
Our cookies, as you already know, are what you term biscuits.
try this recipe. it's an all american classic. pour gravy over fresh hot biscuits, and dig in! most people eat it with or for breakfast, but you can really have it any time.
Biscuits and Gravy:
Better Buttermilk Biscuits:
2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup vegetable shortening, chilled, cut into 1/2-inch pieces
3/4 cup buttermilk
In a mixing bowl, combine dry ingredients together with a fork. Cut in the shortening using a pastry blender until mixture resembles coarse crumbs. Make a well in the center and add buttermilk. Quickly fold dry ingredients into buttermilk with your hands until a sticky dough forms.
Turn dough out onto floured surface. Gently fold the dough over itself 3 or 4 times to create layers. Roll dough out to 3/4-inch thick. Cut with a 3-inch biscuit cutter. Transfer dough rounds to a sheet pan. Gather scraps and repeat. Make a dimple in the center to help the top rise evenly. Brush with butter. Bake for 15 minutes in a preheated 400 degree oven until golden brown.
Sawmill Gravy:
1 pound bulk breakfast sausage
1/4 cup flour
2 cups milk
Salt and pepper to taste
Cook sausage in a cast iron skillet. When done, remove sausage from pan and pour off all but 2 tablespoons of fat. Whisk flour into the fat and cook over low heat for 5 minutes. Remove pan from heat and whisk in milk a little at a time. Return to medium-high heat and stir occasionally while the gravy comes to a simmer and thickens. (Be sure to scrape up any brown bits that might be stuck to the bottom of the pan, that's where the flavor is.) Check seasoning, add crumbled sausage and serve over toast or biscuits.
Like the old fashioned Boy Scout twisters.
any shape will do.