After months of trial and error, I have come close to the perfect biscuit. And yes, it was great.
https://teakdoor.com/Gallery/albums/u.../10009/B_G.jpg
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After months of trial and error, I have come close to the perfect biscuit. And yes, it was great.
https://teakdoor.com/Gallery/albums/u.../10009/B_G.jpg
We'll be needing more details than that mate...
Looks like some scones with tartar source?
That's a lovely little pink cover for the toaster, sAweeeet. :)
jimmy deans makes the best base for your gravy, what are you using here?
Looks like a gravy made from pork sausage drippings, flour and milk. Are you using Bisquick or making them from scratch?
You yanks are gonna have to stop using the term 'gravy' with biscuits. Biscuits dip in tea, you don't drop some bloody bisto on them...
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YES.
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NO!
These don'tQuote:
Originally Posted by Bettyboo
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You just need a bigger cup (they look nice too, perfect with a cup of Yorkshire).
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We yanks have actually invented a way to make gravy without pouring it out of a tin, a bottle, or a packet. :)
Chicken fried steak, easy way to take a tough piece of meat and make it nice.
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^ see, that's good, lovely in fact. Lovely because there are no biscuits involved; gravy with chicken, pork, beef or pie (just like the Aussies) is great.
(I suspect it'd be nicer still if you found a way of drying it into a tin then adding hot water when you actually wanted to eat it - that's quality gravy!)
How does that work, do you stick the steak up the chooks ass then cook it ?Quote:
Originally Posted by aging one
Close fondles, its pounded beef, breaded and fried like a piece of chicken. Oh and BB thats a biscuit up near the top.
Sounds disgusting, is the biscuit hidden by the bread roll ?Quote:
Originally Posted by aging one
No, that's a bread roll, surely... it's all very confusing...
(Fondles, bloodywell beat me to it...)
Who was that bloke that hated Subway? He used to be very confused about bread/rolls/wraps, etc. I kinda miss him.
That is an American biscuit which is very similar to your scone. No yeast, just some baking powder salt, water and wheat I do believe.
Our biscuit is similar to your scone. We call biscuits cookies.
The gravy from the southern part of the US tends to be thicker as well as it is made with the addition of flour. We take the dripings and all from the roasts, but often add a roux which is simply flour fried in butter with any spices or no spices as you like. The darker the flour turns influences the color of your gravy.
Bet I confused you more, but the intent was good.https://teakdoor.com/images/imported/2011/05/2890.jpg
If it's like a scone, then where is the jam and clotted cream. &, why o why o why would you eat it with meat???
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I am very confused by all this...
You seriously eat scones with crumb mince beef that's been fried, jesus wept think of your body.
I bet you guys put tomato sauce on Tim Tams as well.
Now this is a biscuit:
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To confuse matters further, we call it shortbread :)
Now this is in jest. I dont have a clue why we eat what we eat but we like it the same as you like jam on your scones.
This is one not a Yank one can get their head around I would guess.
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^ I dont get it.... what country is that supposed to be from? It's too subtle. :bunny3:
Pretty course looking pubes on that bangers and mash.
^^^ throw a bit of shortbread on top and that'd be perfect. Yummy.
Enjoy your fried chicken with scones and gravy, mate. :)
^ just adds a bit of crunch...
actually I do have a clue, the pioneers coming west really only had dried foods and flour. The key was the bean as you see above. When cooked if you have a hunk of bread to sop it up with it goes a lot further. So a simple bread was made of flour, baking powder, and a little salt. Cooked in a frying pan over the fire. Now my guess one day some clever pioneer said it reminded him of a plain biscuit. And there it began. I would imagine the cooks figured out if they made it better and with a little more water it could sop up more beans.
Thats the best I can do, and it took a beer and a trip to my balcony to come up with it. :)
photo bucket mate, I dont do that dish...Quote:
Originally Posted by Gerbil
You'll be needing another beer to encourage the ole grey matter...
It seems from my limited internet research that you fellas make cheeseburgers in a scone. What's all that about then???
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Its actually called Damper then.Quote:
Originally Posted by aging one
Quote:
Originally Posted by aging one
Same, same. But I use the oven.
Is that a PanCake under the top layer of scone ?Quote:
Originally Posted by Bettyboo
Aha, now I get ya, Cookies are Biscuits, Biscuits are Yorkshire Puddings !!!!!Quote:
Originally Posted by aging one
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Oh boy here we go again!!:) That is an Egg McMuffin, made with cheese eggs of your choice a sausage ham or bacon I believe on " An English Muffin". Which I believe is another type of scone but flatter and wider. This one we do eat for breakfast, jam, butter, marmalade whatever.Quote:
Originally Posted by Bettyboo
Sorry for the hijack Hilly, but boy its getting hits and fun.
Heathen. It's a bladdy egg McMuffin. No connection to a biscuit and gravy breakfast. You folks have muffins or you have some quaint used in the commonwealth only name for them as well.Quote:
Originally Posted by Fondles
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edit. AO beat me too it.:(
WTF is a cheese egg ?
Actually looking at it Iam reminded off days gone by when we used to go camping and mum used to cooked powdered eggs.
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It's not a muffin. This is an egg McMuffin
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This is a sausage and egg biscuit, only served in the US.
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^ No that's a bacon and egg McMuffin
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... and that is a twat.Quote:
Originally Posted by sabaii sabaii
During a stay in the deep south of the States, I became quite a fan of grits..or greeeeeeeeets as the locals would have them..
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Biscuits were ok..like a savoury scone but not as stodgy.
Thank fuck for that.Quote:
Originally Posted by HollyGoodhead
& that is a great US creation when it's in a breakfast muffin, but it should never be seen in a scone, as my good countrywoman Holly has ably pointed out.Quote:
Originally Posted by aging one
https://teakdoor.com/images/smilies1/You_Rock_Emoticon.gifQuote:
Originally Posted by somtamslap
Slaps, that's a poor version of breakfast porridge, mate, lovely with a bit of fruit.
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Look at how our American brothers and sisters abuse it (they try and turn it into a fried breakfast) :( Yuck.
Firstly, they abused scones by sticking sausage and egg inside. Now they're abusing porridge by adding sausages and eggs. Sick folk...
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Put those grits spread out on a plate and cover them with sausage gravey would make a great breakfast along with two or three hot biscuts and butter.
Grits with stewed tomatoes alongside some fried fish fillets.....MMMMMM.Quote:
Originally Posted by somtamslap
I miss grits.