Biscuits are raised with baking powder, and are thus far quicker to make than a yeast-raised roll. Bread-in-a-hurry, you could say, and thus favored for breakfast. (Buttermilk biscuits may perhaps be raised with baking soda, reacting with the buttermilk's acid. I suppose, though, that using a proper double-acting baking powder instead of just soda bicarb may yield a fluffier, loftier biscuit that voluptuously takes up the butter.)

For any of our friends across the water who are still mystified: for what a Brit calls a biscuit, a Yank says "cookie."

A white gravy, with a little or a lot of ground meat in it, or perhaps crumbled bacon. Maybe shredded chipped beef like Armour sells in those little glass jars.

And the oatmeal haters are a pack of Martians, or else have been cursed with eating it overcooked into a gruel and unsalted -- or think instant oatmeal is as good as the stuff gets. News flash for you guys -- the less processed stuff is the kind worth eating. Steel-cut oatmeal/pinhead oatmeal, etc., taste largely the same, with a grainier texture.

Off to experiment with making brown sugar out of fructose for a lower glycemic load...

I only make yellow hominy grits, never any that have been fucked-with (no damn instant or "5-min" shit).
Butter, salt and pepper or with cheese is fine.
I also make a Caribbean (Being from here) recipe called Nassau Grits.
Grits folded into a Ham, onion & tomato gravy, topped with freshly made bacon bits.
Sometimes I'll top Nassau with a bit of cheese and a fried egg as well.

I don't think we have an equivalent to the American 'biscuit'. The nearest we'd get is either the pastry of a pie covered in gravy, or a dinner roll, which would be served alongside a meal and possibly used to mop up the meal's gravy.

Buttermilk biscuit, the only way to go.

I'm embarrassed to say it, rkzenrage, but I actually prefer instant grits... mostly just for the instantness, partly because thats what I started with, and partly cause... I dunno, there's just something about 'em that I like more.

Disgusting, I know....




And the only biscuits better than a good ol'-fashioned southern buttermilk biscuit is a cheese-and-garlic biscuit. Red Lobster's are really good, but FAR from the best. Homemade is the only way to go.

The gravy in sausage gravy is nothing like the gravy you make from roasting a piece of meat. It's really a white sauce (roux?).

http://static.deliaonline.com/images...auce-18887.jpg

Fry and crumble the sausage, throw it in a white sauce, and pour it over the biscuits, or serve it in a bowl on the side. MMmmmmmmm.

http://www.roadfood.com/photos/3646.jpg

Do you Brits know "creamed dried beef", also known as "shit on a shingle"?

I thought they INVENTED shit on a shingle!

Oh wait, they didnt have the shingle, just the shit.


Shuddup, It's late and I had a math exam today, I'll come up with something better later.

Everyone has their stuff... but, :eek:

Sometimes I go through Popeye's chicken, just to get a half-dozen biscuits...

I misread the title of these posts as "Girls: Y/N, if Y: How?" and was much more excited than I am now.

N.

Great pictures! I prefer the idea of brown gravy though.

Well, here's a business opportunity.

Come to think of it, a popover comes fairly close, even the Yorkshire pudding kind of popover.

Who's got a favorite homemade biscuit recipe they'd put on the "this is the latest recipe thread?" Let's fix up Dana with something tasty!

And don't look to US military chow halls for a properly done creamed chipped beef. They use ground beef which simply doesn't have the right tanginess to it. It has to be real chipped dried beef, not hamburger.

Big ole mess sergeant to dweeby little PFC: "It's a savory combination of select meats and tasty gravies, appetizingly poured over a shingle."