Okay, so hubby and I have a disagreement on what a biscuit is. He thinks it should be soft, flaky, but no firm crust, rather like what I call a roll. It'll basically be just a piece of dough after gravy's put on it. I think it should be soft inside, with a flaky but firm, rather crunchy outside, so that when ya put gravy on it, it still retains the outer crunch. What say you?
Definitely crunchy outside for me too. Biscuits with sausage gravy just wouldnt be civilized any way else. Gotta be crunchy enough to "sop up some gravy". lol a roll just wouldnt be the same. Now I'm hungry lol thanks
Brenda you have me confused just a little but I will try to answer this. First let me say that to a Canadian a biscuit is like a cookie so I don't know why I or anyone else would be putting gravy on it.
If you are referring to a tea-bisquit, it should be soft and flaky with no firm crust, and a tea-biscuit is sweet too.
I believe Brenda you are referring to a dinner roll.
I vote for your Hubby's definition, crunchy is for pilate's not biscuits, I am ok with a firm outside surface also, but prefer soft and flakey. and If the gravy is correct consistancy it will sit up on the biscuit, not saturate or soak it to soggy, like water!
but I am picky, so do not mind me!
crunchy =burnt or over time in oven or not proper temp
A UK court ruling decided that the distinction between biscuits and cakes was that biscuits go soft when stale, while cakes go hard. In the UK value added tax is applied to chocolate covered biscuits but not chocolate covered cakes so a legal definition was necessary.
Not that this is any use whatsoever because the definition of biscuit being discussed here does not exist in the UK. Language usage is a strange thing.
I wonder if this is a geographical distinction. Sausage and biscuit is a Southern US phenomenon if I recall. Might also be southwest, I don't know. I don't think it is a Northern or Western menu item in the morning. I am Norh US and say a biscuit is usually soft, flaky, soft crust. dinner roll is soft, not flaky. Soft, flaky, hard crust - actually I don't think I encounter them inthe north that much, but would probably also call them a biscuit - maybe a Hard biscuit to distinguish it.
I would venture to guess you are both right. A biscuit, sans gravy, should be soft inside and out. A biscuit covered in gravy is better if it has a firmer exterior, to allow more differentiation between the two; otherwise the full flavor and texture of the biscuit is in jeopardy of being overpowered as the gravy is absorbed.
Dinner rolls are made with yeast and are allowed to rise, thus creating a soft center with a slightly crunchy for lack of a better word exterior.
Biscuits are made from buttermilk, flour, lard and rolled in to a dough similar to what a pie crust would be. They are then cut into shape and place on a well buttered pan for baking to get that nice crunchy bottom, while the tops are baked to a golden brown. These are great with many things such as milk gravy, red-eye gravy, country ham, sausage, bacon, eggs. They just over all make for a better creation than a dinner roll does, though the dinner roll does have its place.
Basically, most just cut it into circles or shape it into balls and then flatten them to rise in the oven while cooking. But yes, if you add chocolate to them they make great little hidden treasure treats, coat them with butter and honey and you have a delicious sweet snack. They are very versatile.
GAG! Biscuits, sausage and gravy, I haven't eaten anything like that since I lived in Texas over 20 years ago and now even the thought of it makes me cringe. It's nothing but starch, fat, and a load of sodium sitting on a plate just waiting to attack your waistline and your arteries.
Even in the US, here - they sell cookies that are called "biscuits" (particularly if they're imported). Having said that, a "biscuit", to me, is the thing that McDonalds sells for breakfast and calls it a "bacon and egg biscuit" (even though I, personally, don't eat those).
(One of the Pillsbury "Poppin Fresh" ROLLS packages say, "biscuits" - but in my book, they aren't biscuits. They're rolls. )
I, personally, am open to calling cookies, "biscuits" (if they're imported, or just if someone feels like calling them that). On the other hand, I'm absolutely against calling any bread-like thing, roll-like thing, or other bread-related thing a "biscuit" if it isn't, in fact, a true biscuit.
Most women will say men are right most of the time in a debate or even a biscuit argument. lol Now ,I go to Bojangles for the made-from-scratch buttermilk biscuit way too much.My opinion you win this argument.
They taste a lil like Oatmeal cookies,only ANZACS have a more buttery flavour and I think in the homemade recipe ,I used Golden Syrup-U.S would use maybe corn or karo syrup but other than that very similar.
When you pop a biscuit open with your fingers (not cutting with a knife), you get a neat separation into two pieces where the inside is soft. If you try to do that with a dinner roll, you wind up having to tear it apart; there's no neat separation.
As others have said, dinner rolls are made with yeast and have very little fat; biscuits use baking powder for leavening and have loads of fat.
In the US, baking powder biscuits (also such things made from Bisquick) and Parker House (and the like) rolls. There is a difference in purpose, texture and ingredients. Rolls are generally a slightly more formal presentation, from what I can gather.
Biscuits abroad, as already described are very often quite different than US usage of the word.
OK - so a biscuit is a soft or crunchy scone that is loaded with lard - and is used in place of a bread roll, or where we would put toast in the UK, or a dumpling in a stew or on top of a steadk and kidney steamed pudding ??
In fact it sounds exactly like a dumpling that is baked rather than steamed.
I think it comes to the method used to make it. Biscuits are made using what is known as the biscuit method, where the fat is cut into the dry ingredients and then the wet ingredients are added on top to form the dough. This is the same method I use to make pie crust and crackers.
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