Catch-up wrote: I've come to realize that there isn't an equivalent over there to what we call biscuits here. All of which I think is great fun!
In American English, a "biscuit" is a small bread made with baking powder or baking soda as a leavening agent rather than yeast (although a type of biscuit called an 'angel biscuit' contains yeast as well, as do those made with a sourdough starter). This roughly corresponds to a "scone" in British English usage. Biscuits, soda breads, and corn bread, among others, are often referred to collectively as "quick breads" to indicate that they do not need time to rise before baking.
Biscuits have a firm browned crust and a soft interior, similar to British scones or the bannock from the Shetland Isles. A sweet biscuit layered or topped with fruit (typically strawberries), juice-based syrup, and cream is called shortcake. In Canada, both sweet and savory are referred to as "biscuits," "baking powder biscuits," or "tea biscuits," although "scone" is also starting to be used.
Biscuits are a common feature of Southern U.S. cuisine and are often made with buttermilk. They are traditionally served as a side dish with a meal. As a breakfast item they are often eaten with butter and a sweet condiment such as molasses, light sugarcane syrup, sorghum syrup, honey, or fruit jam or jelly. With other meals they are usually eaten with butter or gravy instead of sweet condiments. However, biscuits and gravy (biscuits covered in country gravy) are usually served for breakfast, sometimes as the main course.
Lady Vetinari wrote:http://www.youtube.com/watch?v=ObV_fHTMa2s&feature=related
There you go ... a little old Basil Brush ...
Batty wrote:Dotsie, are you talking about dumplings??
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