Southern biscuits
While I’m thinking about longterm slow-but-small projects, there is my little collection of biscuit and scone recipes which one day will be big enough to help me work out the geographical limits of the terms biscuits and scones and a hundred subtle interpretations appertaining unto each of the words. Or maybe it will just provide many yummy recipes. Either is good.
Anyhow, another 451 blogger (Kelly, of Kidsdish) has kindly added to my little haul. Her biscuits are of the Southern US variety, so not sweet and not at all hard. I always thought that biscuits made like this were just poor scones, but the recipe is quite different. Lard and buttermilk. I’m not sure about the lard - but I might follow Kelly’s recommendation and make them with vegetable shortening. I can’t even imagine what they’ll taste like with butter and molasses. Warm in this autumn chill, I suspect.
April 11th, 2007 at 7:39 pm
I LOVE scones. I’m also a big tea drinker, though, which I suppose is a bit unusual in the US. I think the reason more Americans don’t eat scones it that they’re not as sweet as our typical coffee fare. (Do you have Krispy Kreme donuts in Australia? LOL)
April 11th, 2007 at 10:01 pm
[...] Tea Stirrers April 11th, 2007 by Staff Writer I thought this simple recipe because Gillian was talking about scones! While I’m thinking about longterm slow-but-small projects, there is my little collection of biscuit and scone recipes which one day will be big enough to help me work out the geographical limits of the terms biscuits and scones and a hundred subtle interpretations appertaining unto each of the words. Or maybe it will just provide many yummy recipes. Either is good. [...]
April 12th, 2007 at 3:54 am
Kripsey Kremes have recently opened here, to much fanfare. What happened with the shop round the corner from me is there were massive queues for the first few days and now it’s empty except for the half hour after school gets out. I think the doughnuts are too sweet for most adult Australians. To me they taste like spun sugar (sometimes like doughy spun sugar).
Australians who travel to the US often comment on the sweetness of everyday food. Even salad dressings are more likely to have sugar in them. This makes sense of the scone thing, perhaps.