Comments on: Recipe: Best buttermilk biscuits

By: todd

todd — Mon, 07 Jul 2008 09:01:55 +0000

I was under the impression that the defining difference between a southern buscuit and a scone is that the biscuit has buttermilk and the scone has cream. Also, the scone has a bit of suger, but I don’t think my granny ever put sugar in her biscuits.

By: Amy Peters

Amy Peters — Thu, 10 Apr 2008 18:08:05 +0000

The scones do seem to consistently be mildly sweet whether they are fruit scones or just plain. I have one (untested) recipe for plain scones that calls for 2 oz of sugar.

Amy

By: Niki

Niki — Tue, 01 Apr 2008 04:09:39 +0000

One other thing. The most fitting topping for a biscuit is of course homemade molasses and butter mixed together.

Who are all these authors by the way, who want to relegate the South’s finest food to some lowly, classless peasantry status? Have they eaten a damn biscuit? I say, put a biscuit up against those fleshy finger sandwiches the Brits have with tea, or those brick-and-mortar hard baguettes the Frenchies eat, and honestly, taste the difference. The biscuit would come out in a very classy first place every time.

By: Niki

Niki — Tue, 01 Apr 2008 03:53:11 +0000

If you ask me, the biscuit is not comparable to the scone, the biscuit is not comparable to any bread product. The biscuit is in a class by its own– it reigns supreme. I’ve not had an Irish scone, just the American variety found in coffee shops and they are hard, not fluffy, flaky, buttery or piping hot, none of the great attributes of the biscuit. But I do not resent the scone nearly as much as the bagel. I despise, detest, fully loathe the bagel. In my short life, there have been unfortunate times when I lived in regions other than the South, where the biscuit was all but impossible to come by. I’d wake up, have to run to work or some pressing errand, and I’d think, oh what I’d give to have a delicious biscuit for breakfast. In the South, there’d be a diner to satisfy such a hunger, or a Lee’s Fried Chicken or at least a Hardee’s or a Waffle House. In the Northwest, there were only coffee shops. “Where can I get a good biscuit?” I’d ask. “I don’t know,” people would respond. “But, there are great bagels around the corner.” I’d want to strangle them. A bagel is no replacement for a biscuit. A bagel is tough, chewy, stale and tasteless. It is like someone half-baked some very lardy bread and then set it on a window seal for a good hardening. BLAH! And people offer up all kinds of excuses for them, like, “Oh, you’ve just never had a good one. The ones in New York are the best or they’re so delicious when they’re fresh, maybe the ones you’ve had were old.” All untrue. The bagel is just inherently flawed. No matter the baker, region, city or any other variable, the bagel is not flaky, crumbly, moist, buttery or soft like the fluffiest clouds of heaven. It is inferior and I do NOT know why there are great population centers that don’t realize this.

Like barbecue, the biscuit is one of the great perfect foods because it is both sweet and salty at the same time. You break it in half, eat one half with jelly and the other half with butter.

By: tonia

tonia — Mon, 31 Mar 2008 22:00:17 +0000

Hey Amy! It’s great to have some eyes and taste buds on the ground in Ireland. So, are the round Irish scones sweetened then, even when they don’t have raisins in them?

Tonia