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They are absolutely excellent if fresh and soft. Store bought ones are dog poop though. Ideally your grandmother or barring her, stealing someone else's grandmother will make them. Only grandmothers really know how. Its part of their dark powers.

In general... American biscuits are soft, fluffy & chewy. Rather bready in texture but more pastry like than actual bread (we have things called "rolls" that are like actual mini-bread loaves). Biscuits usually have a light buttery, savory flavor and are best served hot.

U.S. scones are more hard and dry (though not as much as a biscotti), tend to be denser and much more heavily flavored with fruits, cheeses or confectionery spices.

Scottish scone.

Kilkrazy wrote:


Scottish scone.

Welsh Scone

Gitsplitta wrote:In general... American biscuits are soft, fluffy & chewy. Rather bready in texture but more pastry like than actual bread (we have things called "rolls" that are like actual mini-bread loaves). Biscuits usually have a light buttery, savory flavor and are best served hot.

U.S. scones are more hard and dry (though not as much as a biscotti), tend to be denser and much more heavily flavored with fruits, cheeses or confectionery spices.

It depends a bit on who makes them. My mom's scones are typically a little crunchy on the outside, but generally fairly soft everywhere else. She makes them with raisins or chocolate chips baked in and sugar and cinnamon on the top.

Kilkrazy wrote:


Scottish scone.

The Stone of Scone is pronounced sc-OO-ne (oo as in spoon). Not sc-OH-ne (Oh as in Oh my!" or sc-ON-ne ( as in switch on) depending on where you are.

I've seen somebody call one a Sc-on-ey...

BlapBlapBlap wrote:I've seen somebody call one a Sc-on-ey...

Oops, I meant sc-ON

Castiel wrote:

BlapBlapBlap wrote:I've seen somebody call one a Sc-on-ey...

Oops, I meant sc-ON

No, somebody thought they were french

BlapBlapBlap wrote:

Castiel wrote:

BlapBlapBlap wrote:I've seen somebody call one a Sc-on-ey...

Oops, I meant sc-ON

No, somebody thought they were french

That's just weird!

Joey wrote:We also used to call Autumn "fall".

We use both autumn and fall. Your example sucks.

Okay. Scones are gross. They are way too dense; one might go so far as to call them the neutron stars of the baked goods world.

Biscuits, on the other hand are like fluffy, delicious supernovas, especially with butter and honey.

rubiksnoob wrote:Okay. Scones are gross. They are way too dense; one might go so far as to call them the neutron stars of the baked goods world.

Biscuits, on the other hand are like fluffy, delicious supernovas, especially with butter and honey.

Good scones are good in much the same way good biscuits are good.

dogma wrote:

rubiksnoob wrote:Okay. Scones are gross. They are way too dense; one might go so far as to call them the neutron stars of the baked goods world.

Biscuits, on the other hand are like fluffy, delicious supernovas, especially with butter and honey.

Good scones are good in much the same way good biscuits are good.

Dogma knows the score. I love a good scone, its just really nice bread that you stick things you like on.

A good fresh scone with some strawberry jam on is well nice, and if you think its gross you must be eating one with weird gak on it!

I like a plain one with peanut butter and jelly on.

I bet a British scone would go well with meat gravy as well, considering they are more or less the exact same thing, you cant say they are gross surely?

I prefer a dinner roll or perhaps a toasted piece of french bread with some garlic and butter spread over it.

A variant of Texas Toast if you will.

Having a scone with anything other than butter, jam and clotted cream can only end in disaster.

Melissia wrote:

Joey wrote:We also used to call Autumn "fall".

We use both autumn and fall. Your example sucks.

In Texas we call that not summer.

Frazzled wrote:

Melissia wrote:

Joey wrote:We also used to call Autumn "fall".

We use both autumn and fall. Your example sucks.

In Texas we call that not summer.

And it lasts 2 weeks, same as spring.

This is so F'n tasty. Love me some BNG.

As for why Americans change names of stuff, I'm sure at one point they were the same biscuits they just changed over time.

It looks like a mix of bread, crumpets and vomit 0_o

BlapBlapBlap wrote:It looks like a mix of bread, crumpets and vomit 0_o

Shun the non-believer. Biscuits and gravy is a staple of Army chow halls. Also known as gak-on-a-Shingle, or SOS for short. Seriously, a fresh (mom-made) biscuit with chipped beef gravy is fething divine.

Sgt_Scruffy wrote:

BlapBlapBlap wrote:It looks like a mix of bread, crumpets and vomit 0_o

Shun the non-believer. Biscuits and gravy is a staple of Army chow halls. Also known as gak-on-a-Shingle, or SOS for short. Seriously, a fresh (mom-made) biscuit with chipped beef gravy is fething divine.

That's gravy?!

BlapBlapBlap wrote:

Sgt_Scruffy wrote:

BlapBlapBlap wrote:It looks like a mix of bread, crumpets and vomit 0_o

Shun the non-believer. Biscuits and gravy is a staple of Army chow halls. Also known as gak-on-a-Shingle, or SOS for short. Seriously, a fresh (mom-made) biscuit with chipped beef gravy is fething divine.

That's gravy?!

Yes, that is white, or breakfast, gravy.

I for one am unAmerican and will never put Biscuits and white gravy in my mouth. My dad however could live off that mess.

It's a little known fact that the Civil War was basically an unprovoked invasion by the Union in order to secure the secrets of good, Confederate biscuit industry. That whole emancipation thing and "preserving the Union" thing was just window dressing.

Joey wrote:Having a scone with anything other than butter, jam and clotted cream can only end in disaster.

Joey has the right of it.

Incidentally, 'biscuit; comes from 'biscotti', meaning 'baked twice' (iirc) - are American 'biscuits' baked twice?

Only once, and that why we changed the name.

Don't quote me on that .

Biscuits and scones are different. Your English scones look different than your Southern Buttermilk Biscuits but there is not that much difference between the two. And if you shape your biscuits like scones and scones like biscuits, it’s hard to tell the difference. They both are often mixed and baked the same way and some people will use a round biscuit cutter for both. The scones are usually made with egg and are a little sweeter. Often scones have fruit or nuts added and may be drizzled with a glaze. But you can add fruit and nuts to a biscuit recipe also, (but those that make you biscuits become scones?). Now scones originated in Scotland and biscuits are generally thought of as an American food.

If you would like to fancy up your biscuits, add a touch of sugar, some fruit, and maybe some nuts. You can cut them into squares, wedges, or cut them round with a biscuit cutter. You can drizzle a glaze over them. Are they then scones? Does it matter?

BlapBlapBlap wrote:It looks like a mix of bread, crumpets and vomit 0_o

That's basically what it tastes like.

Frazzled wrote:

Melissia wrote:

Joey wrote:We also used to call Autumn "fall".

We use both autumn and fall. Your example sucks.

In Texas we call that not summer.

In Louisiana we call that the end of summer.

We only have 2 seasons there, y'know.


Automatically Appended Next Post:

Sgt_Scruffy wrote:

BlapBlapBlap wrote:It looks like a mix of bread, crumpets and vomit 0_o

Shun the non-believer. Biscuits and gravy is a staple of Army chow halls. Also known as gak-on-a-Shingle, or SOS for short. Seriously, a fresh (mom-made) biscuit with chipped beef gravy is fething divine.

White Gravy isn't SoS, it uses sausage.

SoS has chipped beef.

Two different things.