Nimrod described the pigs in a blanket that I know. You're talking about stuffed cabbage.

ditto on pigs-in-a-blanket.

Those previously mentioned refrigerated items (in this case crescent rolls) work well too for a quick version at home.

The only thing I ever make with Bisquick *yes, they still sell it* is dumplings with chicken.
I think the pigs in a blanket ( we don't eat the pigs though) would be with those Pillsbury rolls sorts of biscuits.
I make my scones from scratch, but never make biscuits..I like them better when other people make them
I think lots of baking powder or soda makes them lighter..

Not daft (well, maybe I am) -- I know stuffed cabbage rolls are also called pigs-in-a-blanket in places, but I was talking about the hotdog type. Did you think I, as a kid, was making cabbage rolls with Bisquick??

I spent roughly the first 18 years of my life near Philly, and I always heard those wrapped-up sausages called "pigs in a blanket." But maybe all of the people who said that were later shot in the street.

NYTraveler, Biscuits can be had at Chat and Chew in Manhattan. But those Cracker Barrel ones are great, and the cheddar variety, though greasy, at Red Lobster are good too! Kate

When I'm on vacation one of the things I look forward to the MOST is biscuits and gravy. Yes that white gloppy stuff!

When I can have that for breakfast, I know I'm on vacation! Just like when I was a kid and we got to a place that had Stuckey's bars I knew we were out of Minnesota!

Grandmothers everywhere are rolling over in their graves thinking people are making biscuits with Bisquick! LOL!
If you want easy yeast rolls, these are the best non-homeade ones ever - www.ssrolls.com. Sister Shubert yeast rolls are almost as good as the old family recipe and they will ship if you can't find them in the freezer section if your local grocery.

OMG! Sister Schubert also does the best frozen cinnamon rolls - in a round pie plate!

I think they also do a variation of the pigs-in-a-blanket!

First, thanks for entertaining me today with this thread! My parents are from Arkansas and also like cornbread (made with corn meal) crumbled up in a glass of buttermilk. They have it for dinner or supper - dinner is the mid-day meal, supper is the evening meal.

My favorite way to have biscuits for breakfast is with chocolate "gravy". No kidding, my mom made it almost every weekend when we were growing up. To make it, just sprinkle a bit of salt in a sauce pan, add 1/4 cup flour, 1 tablespoon cocoa powder, 2/3 cup white sugar, and slowly add about 1 1/4 cup water while stirring till smooth. Heat till just boiling and thick and then spoon it over buttered bisquits. Yum!

Kybourbon I do agree. My mom didn't make biscuits from scratch....unfortunately (I'm sure grandma did, though). I think that went out the window with wringing the chicken necks for my mom.

Danna, I hadn't thought of Stuckey's in a long time. Are any of them still around?

Cornbread crumbled up in buttermilk? Sorry, but I just can't picture that, let alone imagine it going down my throat LOL.

The best biscuits I've ever tasted are from Mrs. Knott's Chicken Dinner Restaurant at Knott's Berry Farm in California. No Bisquick here, no way. Just lots of boysenberry jam slobbered on top. My, oh my...

Statia, we saw Stuckeys signs on the highways for what seemed the entire trip from Fl to Or. So I think they are still around..
We stopped several times at Cracker Barrels for biscuits in the am on our drive also..some were a bit on the greasy side but hot biscuits with jam ( as Nimrod says) are really good in the mornings..
I never thought I would miss anything in Florida but I do miss those SIsters yeast rolls..sigh.
Someone send me some

John, dearest, is there a Slav in the woodpile?
I, too, grew up with pigs in the blanket made of seasoned ground beef and pork meat mixed with cooked rice, rolled in cabbage leaves then stewed with tomoatoes. The specific name (and maybe some of the seasoning) varied by eastern European ethnic group - holupki, holushki, golubtsi, gwumpki - but of a more western origin adopted the recipe and called them piggies.
Confronting those mini-weiners baked in canned crescent dough has aways caused a great deal of cognitive dissonance for me.

Didn't mean to start an argument over the orgin of biscuits, but I associate good homemade biscuits with the south.

Biscuits can be found just about everywhere, and biscuits and gravy are common items on many restaurant menus throughout the US. Oddly enough, I've come to think of Las Vegas as the biscuits and gravy capitol of the world, although in my experience, most are inedible.

As Neil can attest, there are alot of questionable biscuits out there and some pretty scary, heart stopping, cement-like gravy. Love your description BTW Neil.

But when you find a delicious, melt- in-your-mouth biscuit, you'll know it.

The way I see it, American biscuits and gravy are alot like Australian and NZ meat pies - I'm told some are very good, but I've yet to find anything remotely edible (apologies to our friends down under).

ThinG, I grew up surrounded by four Mennonite churches (West Swamp, East Swamp, Great Swamp and another one), went to school with a lot of Mennonites (both regular and a few Old Order Mennonites), had dinner at their houses many times and biscuits were served with butter, not gravy. I've had shoo-fly pie many times, but prefer Moravian cake.
My parents dragged to just about every local fair you could name, which probably included the Bloomsburg Fair, although we were regulars at the Lebanon Street Fair, the Coopersburg Fair, MusikFest (when it was still a celebration of local culture), the Allentown State Fair (oh so tacky but...) and the original Kutztown Fair until it got all trendy.
Now, excuse me, I've got to go make some dippy eggs before the bread is all.

Having read this thread I have concluded that we are divided by more than just a common language (and a lot of fish). In England we dip biscuits in tea. Lovely, especially a digestive or ginger nut (never a Hob-Nob which are Satan’s work).

BTW what on God’s earth is “chipped beef”?

Hi Barbara,

I have never heard of scones with oatmeal in them..and I grew up in Scotland. Maybe it's a highland thing.To my knowledge though, they may call them scones, but they're a distant relation. Even the shape is wrong, they should be cut in rounds.<

I think we are seeing regional differences, similar to what goes into a cassoulet.

I was taught that scones are triangular.

How is the word "scone" pronounced?

Never mind all that.

Who wants a crumpet? With lashings of butter?

Hi Statia
>.. jalapeno jelly ....I might suspect...another southern thing.<

Au contraire, dear colleague. It's Tex-Mex. Sothren folks do not eat spicy foods.

Sothren cooking is rather bland, except for a little pepper, a lot of salt and large amount of sugar.