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Discussion in 'Bad Dog Cafe' started by wacolo, Mar 28, 2021.
There is more than one kind of scone here.
The only difference is that our buttermilk scones are sweetened.
look like scones to me use the same ingrediants that we use to make scones and cooked the same way. custard creams and rich tea and chocolate hobnobs are wat we call biscuits
Well, I for one am getting an education here. I never really thought about how my family’s recipe and methods came to be.
As they emigrated from the north of England (or thereabouts), they apparently brought biscuit knowledge with them. Then they were dirt farmers, migrating south and west through the Carolinas into Georgia, and some made it as far as Mississippi and Texas. Making biscuits all the way, I’m sure.
So now we have southern biscuits that owe their roots to back over the pond. And I probably owe you for the fish fry too. Just give us credit for the hushpuppies and BBQ!
These sweetened biscuits are popular at a chicken and biscuits chain.
YES MAM,I will take two.
I'll be right over!
Martha White cornmeal mix is the bomb for cornbread! I’ve used about a ton of it in my life.
But I hate to tell Lester and Earl, White Lilly owns the biscuits.
so what does one get in the UK if one asks for a cookie?
Me mate, Ray, in Oz sez the Southern US biscuit most closely resembles a quickbread they call "Damper". This is a camp food, usually wound onto a stick and baked by the fire.
He said he'd never seen it in "biscuit" form.
Don't overlook White Lily cornmeal:
They retain the corn oil in it.
as a yankee i can't say i'm too into them with gravy, but they are perfect with fried chicken grease.
The only white lilly around here is growing in someone's backyard! But I looked and you can buy them on Amazon. But which one is it? There are several.
No, completely different. Not even close.
White Lily Self Rising with the green seal.
There is a camp that used AP and blends in soda, powder, and salt, but it is not necessary to go the longer route, IMO. My mother, grandmother, and great grandmother were pleased to have the choice to buy SR over AP and used it with good effect.
I don't care for the NaH14Al3(PO4)8·4H2O in White Lily. I prefer aluminium (for our scone friends) free baking powder. It just tastes better.
Probably similar to the US in some ways. For example, chocolate chip cookies
But then we'll have all manner of things we call biscuits, which I think you also refer to as cookie (I could be wrong)?