|
If I want a cookie, I ask for a biscuit.
What do I ask for if I want a biscuit?
|
There is no biscuit. Try a scone?
|
biscuit 'n gravy?
|
The next flight out! But if you've a mind to stay awhile, the previously suggested scone is kind of similar. Better with cream than gravy though. |
Biscuits.
As a matter of interest, has anyone ever asked for "a biscuit", in Passepartout's sense? In the handful of places (like The Texas Embassy) that sell them, complete with that gunk you call gravy, you've no need to worry they'll misunderstand you and serve you something edible instead. Though rarely has the thought of a nice Rich Tea or a Chocolate HobNob been so pleasant |
You could try asking for a <i>bikkie</i>
Or do what Wallace does and ask for Cheese! |
This reminds me of when we flew to Houston Airport and saw a fast food shop called Chicken & Biscuits (something like that anyway). We were most interested to see what these biscuits were, as it sounded vile. A little further on into the holiday we got the aforementioned item in a restaurant in Natchez. They were like an unsweetened scone that we got with our dinner. Not the most pleasant eating experience I've ever had.
|
Charley -
Biscuits are a staple of the southern United States, right up there with grits and collard greens (neither of which I can stomach personally). A good southern made biscuit can be heavenly, but if you're expecting it to be sweet like a scone, well, I can see how you'd be disappointed. I have an English friend that is perplexed to this day about American biscuits - maybe she hasn't had a good one. |
I think we had grits when we were in Memphis. We had a scone type thing for breakfast with a thick gooey stodgy sauce, is this what it is? I tried it, but to be honest it didn't have much taste and I didn't repeat the experience!
|
We were ambushed by a motel breakfast on our first foray into South Carolina. I'd boned up on American usages before our trip, but somehow hadn't cottoned on to the "biscuit" thing. I was set straight by the nice lady in charge of the buffet, who explained "Well, them's biscuits, and them's sausages, and that's sausage gravy, and that's grits. And them's eggs, and that's bacon, and..." I'd figured out the bacon and eggsm, but listened politely anyway.
I was intrigued by the sausage gravy, which I found to be a sort of glutinous white sauce, the sort of stuff my old mum used to put on cauliflower, and was wondering how to attack the repast in front of me when another diner, a serious cardiac risk, marched up for seconds, or maybe thirds. He ignored the sausages, bacon etc. and tonged half a dozen biscuits onto his plate, then smothered them with several ladlefuls of this gravy. Inspired by his example (and over my alarmed wife's protests) tried everything - including the grits, which I found not at all gritty, and in fact a great improvement on oatmeal porridge, which I've always loathed even more than parsnips. Unfortunately nobody offered us collard greens anywhere in the South, so I suppose we were eating in the wrong places. Another time, maybe. |
Biscuits are a staple breadstuff throughout the US, not just the South.
I've been toying with the idea of writing a biscuit cookbook for some years, but I think I would rather eat them. It's unfortunate that you folks have had to slog through badly made biscuits and commercial cream gravies. If you get the chance, try breakfast at a Cracker Barrel Old Country Store and Restaurant. The Sunrise Sampler is my Lady Wife's favorite. I just have the biscuits. ((I)) |
Nothing better than a biscuit for sopping up sorghum syrup or load it up with jams and jellies.
If you are ever in Atlanta and want biscuits so light they fly, check out the Flying Biscuit. http://www.flyingbiscuit.com/press.html |
Sorry to disagree - but biscuits are a distinctly southern thing. When was the last time you say one in New York - or San Francisco - except in a soul food restaurant?
Although we do have lots of scones - not bad ones in the supermarkets and a couple of local bakeries that make really great ones. With raisins is my favorite. |
As a southerner living in the West Indies, I once asked a local friend over for a nice, southern breakfast of biscuits and gravy.
His reply? "No thank you. I don't eat sweets." :D |
Doesn’t Kentucky Fried Chicken sell biscuits? I thought I saw a few KFCs in Paris and London.
|
KFC does not sell biscuits in the UK.
Never seen one anywhere. Would like to try one but I think, from the description, it is one of those things you have to grow up with to love! |
Just curious, are the breakfast biscuits and gravy common in the south the bread-like biscuits with a meat gravy poured over them?
Generally, when I think of "biscuits" (for humans), I think of the fairly hard, dry, not-too-sweet cookies that are made by baking twice, as the name indicates. Their shape shows that they were sliced from a loaf-like thing after the first cooking, I think. I'm not a baker, so I've never made any. Examples: anise bicuits, hazelnut biscuits. My dogs have always known dog biscuits by the word "cookies." How they have asked for a biscuit, a.k.a. "cookie," has been by sitting very properly, pointing their nose to a box of biscuits on top of the refrigerator or to the closed door of a cabinet where it's hidden, and looking very longingly at the spot, and then at me, then at the spot, then at me, until the desired result occurs. |
Scones aren't biscuits.
It's not the sugar: cheese scones would be inedible with sugar. But biscuits have a harsher, more soda-ey taste and fall apart in a crumbier way. Which is why they work with what you (or should it be y'all?) call gravy. A quick check in the Flanner Family Fanny Farmer explains why. The baking soda:flour ratio is extraordinarily high by our standards. So they can't maintain that near-solidity that's essential to a decent scone. Scones - sweet or savoury - are designed to accommodate lashings of melting butter, but still remain intact as your hand takes them to your mouth. Biscuits + gravy, OTOH, with characteristic American over-delicacy, need a fork to be eaten. |
Some of you Brits try this and tell us what you think!
Mme. Robespierre's "Buttermilk Biscuits": C = cup t = teaspoon Sift together 2 C flour 2¼ t baking powder ¼ t baking soda 1 t salt Cut in 1/3 C + 2 t shortening Stir in ¾ C buttermilk Knead a few times on a floured board Cut into 2-2½" circles Bake at 450° for 18-20 minutes |
Biscuits are not just a Southern thing..
Yesterday at brunch in Portland Oregon, there were eggs and biscuits on the menu. Also biscuits and gravy. I prefer scones :) Anyone have a recipe? |
| All times are GMT -8. The time now is 05:38 AM. |