I have a very good meatball recipe that uses Bisquik, but no, I wouldn’t make biscuits out of it. That would be wrong.
Croissants are bakery food - they’re picked up in a bakery, or eaten away from home in a cafe. I’m pretty sure that I can’t make a decent croissant. (I’ve made puff pastry once. It was far too much work to do again and croissants are even further along that line.) Biscuits are things that you make at home - they’re how I learned how to use measuring cups and do kitchen math in my head and roll out dough when I was a little girl. They’re also delicious, homemade. Commercial biscuits aren’t really worth it.
It’s an incorrect response that shows you’re ignorant of what biscuits are. Okay, you’re not aware of the differences between scones and biscuits except for the latter’s relative lack of sugar. Bully for you, but that’s just you not knowing much about biscuits.
You *have *all those? Do you, on even a semi-regular basis, consume even the tiniest fraction of all the different members of the bread family? What makes biscuits so different that they are dismissed because they’re just bread, and bread is already a thing that exists?
I mean, it’s cool to say you don’t like a thing for reasons like taste or texture. But you’re coming off as dismissively nationalistic because, well, “American biscuits are just savory scones” (which is itself a silly untruth).
I somehow doubt you’d be content to subsist entirely on sleeves of Wonder Bread for the rest of your life. After all, you’d have bread. Why would you need a different sort of bread? You can use wonder bread to make sandwhiches, to make french toast, and even to sop up gravy! Who needs scones when you have Wonder Bread?
The fact that you’re thinking about “biscuits and gravy” gravy as something that can be ‘sopped’ is how I know that you have no idea what you’re even on about. You can’t sop southern sausage gravy. You can usually eat it with a fork.
Not all breads are 100% interchangeable, obviously. Like, one of my favorite low-budget desserts is a Pillsbury biscuit and syrup. It’s kind of like eating a really thick, fluffy pancake.
But I can’t imagine eating, say, Portuguese rolls with syrup. I like Portuguese rolls, but they are distinct from biscuits. I’d use a Portuguese roll to make a nice turkey and cheese sandwich–something I would never do this with a biscuit.
I’m guessing a Yorkie doesn’t have the same taste or texture as a biscuit (I have to guess because I’ve never had one). It is like you are asking why you’d have a need for onion rings, when you’ve already got french fries.
Well, let’s see, just this last week I’ve had ordinary brown sandwich bread, sourdough, kitke (challah), pretzel, pretzel roll, grisini, ciabatta, baguette, brioche, pita, naan, roti, scones, a custard copenhagen, a muffin, a hot cross bun and pizza. And that’s not an unusual week for me. I have bread at most every meal. I therefore try to switch it up as much as possible. Plus I bake, and try new breads constantly.
They’re a bread which has no available niche for me to bother with them.
Well, it’s obviously taste and texture - they have a taste and texture that makes them less wanted by me for any of the uses you’d normally put a biscuit to. For instance, like I said, I prefer something puffy like yorkies to go with gravy
Nation’s got nothing to do with it, I wouldn’t like them if they were French either. And I love some American breads - San Francisco sourdough, muffins and cornbread, for example.
Close enough to explain what I don’t like about it.
Take it up with the nice Carolina lass who made the only example of biscuits-and-gravy I’ve ever eaten. Eaten with a spoon, yeah, fork, naah.
You’re assuming I’ve never had biscuits here. I’ve had them multiple times (once with gravy). Either you only export the shittiest bakers, or Southern flour has some magic ingredient (but said expat bakers seemed to think they’d achieved biscuit…)
I’m sure there’s technical differences such as choice of leavening agent etc. I’m telling you the difference I tasted
It’s equally entirely possible you just don’t know scones.
The comparison seems unfair. Would the average homemaker even try to bake croissants at home? Biscuits shouldn’t be judged by bad homemade attempts either.
Biscuits prepared fresh by professional bakers are wonderful. Even the store bought ones in a tube are pretty good.
I only use croissants as an alternative for sandwich bread. Only occasionally because croissants are higher in calories.
I do admit that scones (as I’ve had them when I lived in Scotland) and biscuits (in the US) are quite similar, and exist on a continuum where there is some overlap. American biscuits tend to be flakier, slightly moister, and a bit more tender inside, while the scones I’ve had have a crumblier, slightly denser, texture. But many scones I’ve had would pass for biscuits in the US. Maybe not the ideal biscuit, but definitely on the continuum of “biscuit.” Still, enough difference that a lover of scones would insist that a biscuit is an inadequate substitute and vice versa.
My aunt would make chocolate gravy to top the morning’s leftover biscuits at the end of a day that included a big dinner and lots of snacking and picking at leftovers all afternoon. It was a little something to end the day before bedtime.
Given that I worked as a baker for a year and made literally thousands of scones, ranging from the pedestrian currant scone to the relatively exotic raspberry lime scone with whatever permutations in between I could imagine, that’s not it. I will say I was never satisfied with my scones: they lacked the lovely dense close texture of the best scones I had in England.
I know from scones, man.
Biscuits? They’re like scones’ second cousin once removed. Close enough to be kin, but they’ve got variants, including the flakier variant, the yeasted variant, the buttermilk variant, the drop variant, and the combo variant (e.g, the incredibly light and crusty herbed cheddar buttermilk drop biscuits I made this morning). Different biscuits have different textures, none of which are like the texture of an excellent scone. Sure, scones are generally sweeter than biscuits (the fabled cinnamon raisin biscuit, or the Bobiscuit, excepted of course), but that’s only one difference.
Nobody said you had to like biscuits. But I’m unconvinced you’re in a position to pontificate on them, any more than I’m in a position to pontificate on popovers based on the half-dozen sorry popovers I’ve eaten in my life.
Yeah, they tend to be a little harder, but I wouldn’t call them “hard,” although some types are. Like this recipe and picture is pretty close to the scones I encountered when I lived in Scotland. I wouldn’t even say the plain ones were sweeter than their biscuit cousins. Their interior texture was a little different but, like I said, it’s a continuum with some overlap.
Compared to the biscuits from a can I normally see served, the Bisquick ones are heaven. Though the fast food ones are a step above that, and better than fast food croissants, which seem to just be the reheated pre-made kind.
