I heard it a lot where I grew up. Of course, we also drank “pop.” And walked “acrosst” the street.
They may call them “suckers” in some places, but I still say “‘suckers’ is the most common American name” isn’t a true statement. Lollipops they is to most in the US.
“Suckers” they are, out here at least. Seems like “lollipop” is a effete, East Coast designation. 
Ingredients of HP Sauce:
As you can imagine it has a very strong flavour, which is why I don’t like to put it on my bacon sandwiches. The intense flavour of the sauce overpowers the bacon, I love HP or Daddies on other foods however.
If you want to take a look at some British foodstuffs that might not be readily available in America you can find a selection at www.ukgoods.com .
I think it’s the tamarind extract that gives HP its distinct and powerful flavor. Good stuff!
I’ve perused the Internet, and the few sites I find seem to imply that “sucker” is a Southernism, while “lollipop” is a Northernism (except for one site that claims “sucker” is used in Buffalo – that’s contrary to my experience – and silenus’claim that “sucker” is a California expression).
All I know is that every place I’ve lived and all the places I’ve visited, I don’t recall “sucker” being used as the normal term. And I never hear them called “suckers” in the movies or on TV, outside of the aforementioned Bugs Bunny references.
My experience of “sucker” as the common term is in Pennsylvania, Ohio, Michigan, West Virginia, and Indiana.
From ascenray:
This guy’s experience is different. Mine, too:
Impromptu quiz of my 1st and 2nd period classes: Sucker: 59 Lollipop: 4. Of those 4, 3 of them have parents from back East. So they are suckers in Southern California! (Let the jokes begin!)
Aaack! I just checked my cite, and it says the opposite of what I said!
Hey, silenus – since Southern California culture colors the way things are depicted in the movies and TV, howcum I always hear “lollipop” instead of “sucker”?
As an Army brat and later a soldier myself, I’ve been exposed to a pretty broad spectrum of American culture. Sucker is definitely the term I’ve heard more often, regardless of where in the US I was. Of course, silenus may be right that lollipop is an effete term; you don’t hear that kind of language much on an Amry post. 
The original biscuit was what the Italians still call biscotti. A biscuit dough baked into a large flat disk, round or oblong, then cut into thin wedges which are then baked again. Hence the name biscuit which means twice baked. :smack:
Probably because the film-makers are effete Easterners!
Or more likely, your ear picks up and remembers terms you expect and are familiar with. I know mine do.
As to why they were baked twice? So you could carry them without breaking. :smack: Pilgrims and travelers would carry them to eat along the way. They were the hardtack of their day.
This, from the land of “tonic” (pronounced: taw-nic). 
Hey, I’m from there, too, but I’ve been around the country and “sucker” is not that uncommon.
My favorite, though, is Rhode Island-ese for milkshake: cabinet.
They might call biscuits biscotti, but not a biscuit.
Well, Flanders cleared this up:
American biscuit recipe for any curious Brits:
(This is my slightly modified version of a recipe from Moosewood Restaurant Low-Fat Favorites)
1 1/2 cups white all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
2 tablespoons canola or other vegetable oil
5 tablespoons buttermilk (you can also use regular milk with a little vinegar in it, or just regular milk if you prefer)
Preheat the oven to 350 Fahrenheit.
Cover a cookie sheet with aluminium foil (this just makes getting the biscuits off the sheet easier, as well as simplifying cleanup)
Mix the dry ingredients together.
Mix the wet ingredients with the dry ingredients. You can mix the wet ingredients first in a separate bowl if you want to, but I never do this and the biscuits turn out fine for me. Mix together until the resulting batter is homogeneous.
Some people roll out the dough at this point, and use circular biscuit cutters to make round biscuits. I just take a largish spoon, get a good-sized lump of dough on it, and drop it onto the foiled cookie sheet. The end result is less aesthetically pleasing, but a lot easier to make. You should end up with somewhere between 4 and 8 biscuits.
Bake for 15-20 minutes, until puffed and golden.
If you want metric equivalents:
1 cup = 8 ounces = 225 milliliters
1 teaspoon = 5 milliliters
1 tablespoon = 14 milliliters
350 F = Gas 4 = 180 C
I can’t give you equivalents for ingredients by weight- not many Americans measure ingredients out by weight. The only ones I have ever heard of doing that are show hosts on Food Network. Do people in other parts of the world usually measure ingredients by weight?
Apart from the US I think that most other countries measure their dry ingredients by weight. Most British Kitchens have at least one pair of scales.
BTW, if a recipe asks for something like “2 pounds of potatoes” how do you measure these out if you don;t have kitchen scales?
I just guesstimate it. If I have a 10 lb. bag of potatoes, then 1/5 of them will be +/- 2 lbs.