Biscuits and scones are also built on the foundation of flour, fat usually butter , and liquid. The two have the same British ancestor, but the versions being made by early Southern colonists were characterized by the butter, lard, buttermilk , and soft wheat plentiful in the South.
Over time, this fluffy and layered bread evolved into a regional commodity: the Southern biscuit. However, elsewhere in the country particularly in New England , certain communities made "biscuits" in a fashion similar to the English ancestor. More dense than its Southern cousin, these "biscuits" typically use eggs or cream as the liquid component.
What Are The Differences? British scones will use milk instead of cream or buttermilk. British scones are made with sugar and dried fruit in the ingredients although scone purists would argue against including fruit as it breaks tradition 5.
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The other is a silicone pastry brush. You could spoon the butter over the top of the Biscuits but the pastry brush does make things a little more refined. Plus it has a million uses! A comprehensive list of the equipment used to make this recipe is included in the main recipe card below. Click on any item to see an example. There are no hard and fast rules so many items can be sensibly substituted to achieve the same results.
Once you make the dough and cut out the Biscuits you can either bake them straight away or freeze them. Frozen biscuits can simply be baked from frozen — they will just need a little longer cooking time. American Biscuits can also be cooked and then kept for a few days or frozen. They are better the fresher they are but they are fine to keep for a couple of days, especially if you warm them through before eating.
Stale biscuits could also be blitzed up and used like breadcrumbs, fried to make croutons for a salad or even used in a bread and butter type pudding. Your butter does need to be cold. If it is an especially warm day, you can freeze then grate the butter into the flour.
It then only really needs to be stirred in rather than rubbed. The butter does not need to be rubbed in all that well. I make sure to bake any offcuts of dough. Whilst the dough does need a bit of a knead to make it come together, try not to overwork it. Be gentle and stop as soon as it comes together. Overworking it will make the baked Biscuits tough. You can cut the dough rectangle into 3 pieces and stack them rather than folding to make the layers. Stick to 3 layers at a time, maybe 4 at a push.
The cuts around the edge of each biscuit want to be sharp. So use a sharp knife or cutter rather than a blunt glass. Also avoid twisting a cutter. Sharp straight edges allow the biscuits to rise high and even. I do sometimes cut a Biscuit in half to check if is cooked all the way through. It can be easy to end up with a doughy interior, especially if you like your baked goods on the lighter side of brown like me. Just contact me and I will do my best to help as quickly as I am able.
Hit one of the share buttons to save this page to your Pinterest boards so you can come back and find it at anytime! You can learn more in my guest host post and see the recipes that I chose to create an Easy Everyday Feast! Thank you for sharing. I also expected it to rise a bit but its only about 1cm high. The taste is good though but not as airy in texture as the ones I have tried in America. Have you tried to make monkey bread with this recipe?
Thanks, Angela. I followed everything exactly — folding the dough, cutting them into rounds and using real buttermilk. At 12 minutes in the oven they looked like the photo above and quite wonderful.
However when I cut one or two in half, the base of the biscuit was doughy and uncooked. I put them back in and they became more and more golden and deeper in colour. I kept checking them and each time the base of the biscuit was uncooked and doughy. When I eventually took them out they were bordering on burnt and still doughy and raw on the bottom of the biscuit.
Makes no sense to me. It sounds like you oven might run a little hotter than mine or perhaps you cut them a little thicker than me. Unfortunately there are many things that can affect a bake. It sounds like you almost certainly should reduce the oven temperature if you try them again, this is good advice anytime that something is looking over baked on the outside and undercooked on the inside. I have however tested this recipe a number of times and I remain confident that it is a great recipe.
Good luck next time. I just love American Biscuits, the best I had were spread with molasses butter. Let me know what you think! Well now I do! It was a bit of a revelation when I actually tried it! Sure, they're made up of almost the same stuff—flour, leavener, fat, dairy—but they are two altogether different things and you better not try to trick me into thinking one is the other.
Let me be clear that this is in no way a hate letter to biscuits. I love biscuits. I may marry one someday. But they are different then a scone and cannot, should not, be dressed up to look like one. Biscuits should be light—airy even—with well-defined flaky layers.
Tender, yes, but sturdy enough to support or be dragged through gravy, a runny egg yolk, or a generous serving of maple syrup. A scone should not flake like a biscuit. It can have layers of course, but they should err on the side of crumbly.
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