I don't think I worded it right. Basically, if it sticks out far enough to where I can't see my own PP. got it?

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1984 Squier Contemporary Stratocaster
1986 Peavey Envoy 110
1967 Kingston Acoustic

I love food derails, and maybe I can shed some light on this

An American biscuit is closer to what we would call a scone, the ones I had in Canada were more like a cross between a scone and english muffin. Further still from what I gather a southern style biscuit is somewhere between our scone and english biscuits.....

Anyone confused yet? I think I confused myself.

Lets not get started on the scone or scon debate.........

Yes, but whereas a scone/scon/whatever is somewhat dry, crusty and crunchy, a (southern-style) biscuit is lighter--either fluffy or flaky, depending upon the variety.

On the Bread Scale, I would place and American/Southern Biscuit between a dinner roll and a scone as to level of light/fluffiness...

I'll see if I can get my mother's ancient recipe for "Angel Biscuits", so named because they are as light and fluffy as a cloud (and an angel could land on it).

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Good Vibes To Y'all!



Screamin' Armadillos
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Now this thread's comin' alive!

SA, you provide the recipes, we'll cook 'em.



Ah, quite right, quite right.

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Scon - C

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Southern style biscuits


Biscuits with gravy


Where biscuits and gravy end up without proper execise

Get yerself some Bisquick Ceri, you should be able to pick it up in a supermarket down there. The directions for these southern style biki's is on the box, where would I be without old Betty Crocker I'll get the recipie for " cream beef" (simply sublime poured ouer hot biscuits), and post it later tonight or tomorrow. I'm hungry now

Ha! I've seen it in Morrisons. Noted - and added to the shopping list. Thanks, Snowy!

And adding up all the strands of evidence from the posts of you, Snowjoe, Dan and Screamin', would I be right in concluding that what we're talking about here is essentially what our side of the pond we call dumplings? Beef & beer stew with dumplings: yum yum! Does it get any better?

Off to the shops I go...

Cheers - C

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Wifey is a marvelous cook While she doe's buy Bisquck, the low fat kind tastes better, she makes two different kinds of home made biscuits too. She makes sausage gravy to pour over them, quite good.

She also makes different kinds of dumplings that she'll make with beef and vegetables. Pretty sure it's the type our friends across the pond make.

Dang it, now I'm hungry!

Something like this?



Oh my, now I'm too hungry to wait. I have some venison & Guinness stew in the freezer. Out it comes...

Cheers - C

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That's a lot like what she makes. She'll make it with light airy dumpling like buscuits and with a doughier type of dumpling.

Venison and Guiness stew, oh my!

What you call biscuits in the US we call tea buns here in NL.When we have anything with gravy especially"Jigg's Dinner"we usually serve it with either boiled dumplings or if there is a roast cooked with it we put a basic tea bun mixture over the roast when the oven is hot enough and bake a "dumpling"over it.

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They may look similar Ceri, but they taste nothing like dumplin (not the kind my old granny used to make). I always leave them a few extra mins in the oven, browned nicely and just a tad crispy. I'm still trying to get the cream beef recipe, I'll stick it up here when I find it. Your tastebuds ( and Snowjoes I suspect ) will thank you for the experience It's cowboy chow.

Sounds like the lady in question would consume English biscuits with gravy and not even complain, or likely even notice.

How about Yorkshire pudding and a joint? Neither pudding nor a joint.

Is "disbenefit" proper Queen's English, have to guess yes as Ceri is a well spoken English gent', but that word wouldn't be heard here abouts?

The lady in question would probably consume everything we talked about and be waiting for supper!

Using food to de-rail a thread?

Here's an oldie but goodie!



I had spaghetti once.