I have to say, though I voted croissant, in terms of home baking practicality and range of uses, I can be swayed over to the biscuit side.
Come on by!
Drop biscuits in a food processor are really really easy. I do something like this:
Done this way (closely adapted from Joy of Cooking), they’re tangy and really light and crusty and super-easy and hot damn. When I make lentil soup, I often make a batch of these to go with it. They take about 15 minutes before they’re oven-ready, and a lot of that is scooping onto the pan or getting out ingredients.
Not much like any scone I’ve ever tasted, though. Sure, scones and biscuits are related; sure, there are some things that aren’t clearly in one camp or another. But I’ve never had an herbed cheese buttermilk drop scone before.
Goddamn, I want some biscuits now.
Poseur bread, trying so hard to shed it’s Wonder bread roots but failing miserably. The other croissants laugh at it in the stereotypical French way.
Me too. But we just finished the Christmas morning biscuits this morning, so we’re out :(.
Also: fake croissants are awful. So are fake biscuits, but I’d rather eat a fake biscuit than a fake croissant, barely. Bisquick biscuits aren’t as good as homemade, but I grew up with them, so they’ve got nostalgia working for them.
That’s what I see being sold as croissants in most grocery store bakeries and fast food. So, honestly maybe I’ve never had a “real” one. Care to post a “real” one?
It should have a flaky consistency, with a cross-section that looks like this. Basically, it should make a flaky mess if you rip one in half, and not just rip apart like bread.
I’m changing my vote. I’ll go with biscuits (more dough for your money.) I just can’t eat it in the morning smothered in white sausage sauce. I’d rather put butter or jam on it, while scarfing through scrambled eggs and pork/venison sausage patties.
Oh, it was a question of tone, sorry, didn’t know the tone police were in town…
Dismissive, sure. Needlessly, naah. It is, after all, my opinion.
They can be both derivative and have their own development. No contradiction there
Scones aren’t “my own” cuisine. If any bread is, it’s the roti.
What’s odd about it? Biscuits aren’t distinct enough in taste and texture to fill any gap in my culinary needs. It’s a fairly simple concept, I don’t understand why you have difficulty grasping it: biscuits are a kind of bread, but not a kind I have a need for. I also don’t see a need for Wonderbread in my life - is that equally mystifying?
Would it have been OK if I said “other breads”? Because that was the intent - I don’t generally think of quick breads as generic “bread”, the way I used it in that initial sentence, even though they technically are.
Because I thought a brief explanation for why might be useful.
Didn’t know it would set off a jingoistic response. Guess it’s not just the flag thing that sets off Southerners. Good thing I didn’t bring up how much I hate grits…
That’s nice, that you’re so committed to culinary history and all, but they taste just like savoury scones to me, just the same. History, ingredients lists, “context in cuisine” aren’t going to magically make them taste different. And texture-wise, they were like scones, just less crumbly. But they weren’t breadlike in texture, they were much shorter than that.
Dude, did a biscuit kill your father, or something?
I sincerely appreciate this. The “tone argument” objection has always rubbed me the wrong way, but this perfectly encapsulates how people misuse it as a bludgeon. I’m saving this example next time the “tone argument” comes up to show how easily hijacked it is to excuse one’s own poor behavior.
Yep. 100% different. Thanks for clarifying.
Totally forgivable. Great grits are shockingly difficult to find and bad grits are the devil’s glue.
I think you haven’t had great biscuits or, at least, you’ve had biscuits much different than the ones I’ve had. Maybe North Carolina biscuits are a lot different than the ones I’ve had. The south is a big place.
This being the Dope, it’s less like they’re in town and more like we all live in their regional headquarters. 
Croissants are a puff pastry which have a light, flaky texture (as shown in the link after your question) from the technique in which they are made, which involves alternating very thin layers of dough and solidified butter through a process of folding and rolling out. When it bakes and as the butter melts, you get these air pockets that form between these thin layers of dough and you get a very airy, flaky, and buttery pastry.
So, like I said earlier in this thread, I got a hankering for biscuits. I decided to make some chicken and biscuits last night. My original plan was to make homemade biscuits, but, for whatever reason, I had a tin of Pillsbury biscuit dough in my fridge that’s been sitting there for a few weeks (still before expiry.) I can’t remember why I even bought it–maybe it was for some kind of quick and easy party finger food, like pigs in a blanket. Whatever it was that came out of the oven, it was not a biscuit. Too sweet, wrong texture (almost muffin-y), weird butter taste. It did the job as stand-in carb when covered in chicken and gravy, but Bisquick is so, so much better if you don’t want to go from scratch. But today I will rectify my error by making biscuits, as my craving has not yet been satisfied.
Yeah–biscuits in a tube are to biscuits what Twinkies are to eclairs. Nothing wrong with eating a Twinkie if you have a hankerin, but it’s not gonna satisfy an eclair hankerin.
Hope your savoury scones turn out well!
The biscuits were made a couple hours ago and that scratched the itch!
Excellent!
Never mind, 10,000 other posts on the same subject. Note to self: read whole damn thread FIRST.
Thanks.
Thanks for explaining the process. That sounds a lot better than the fakes.