How the fuck do I make soft, fluffy, delicious biscuits like

Are they scones? Or are American biscuits different from scones?

>>8864050
they're called biscuits you backwoods bong faggot

>>8864050
Same idea. Flour, fat, liquid, chemical leavener

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>>8864051
>they're called biscuits you backwoods bong faggot
Oh I say

Use baking powder.
More butter more rise and more flakiness.
Try folding a few times but don't overknead, you want visible bits of butter in there.

>>8864052
but is it the same execution? is it literally a scone?

>>8864046
Alton Brown has a good recipe that I use. They come out better than the fast food ones. Make sure your baking powder is not expired.

Alton Brown's recipe is good.

Knead them by hand, you want it to just take shape.

http://www.foodnetwork.com/recipes/alton-brown/southern-biscuits-recipe

>>8864080
I'm not an expert on scones and biscuits but I think scones are typically sweeter, and often have other shit added (like raisins or currants). Of course there are savory scones and sweet biscuits so it's not a hard and fast rule.

>>8864080
Yes. Americans also use it for gravy/savory shit rather than cream and jam though.

>>8864085
>>8864088
and what is the white gravy commonly assosciated with """biscuits"""

>>8864106
After you cook meat you add flour to the grease/fond and make a gravy.

>>8864056
lololol

>>8864108
why the fuck is it white? my gravy doesnt turn out white

>>8864106
Cook some crumbled sausage in a bit of butter. Add flour stirring for a bit and add milk or cream and simmer until thickened and raw flour taste not present. Add a fuckton of black pepper and serve over sliced biscuits. Not an everyday meal, but I have it about once a month because it really is good.

https://www.amazon.com/Red-Lobster-Cheddar-Bay-Biscuit/dp/B00AWQRLIG

>>8864153
Because milk.

>>8864153
it is usually sausage gravy with lots of added flour and pepper

>>8864153

don't let the flour brown

>>8864088
Back in yellow teeth land we call that beef cobbler (though usually those are made with suet dumplings than scones)

>>8864050
No. They're some kind of Irish bread

>>8864052
>chemicals

i'm never eating these again

>>8864080

You should be able to see from the pic that they're flakier than scones

>>8864050
They're fucking scones, but Americlaps just LOVE to call things different names to what they are just to be slightly different from everyone else.
They're fucking scones famalam.

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>>8864374
>yellow teeth land
Japan?

>>8864583
He didn't mention the actual chemicals.
The leavener is the least of the worries.
Enjoy your liver failure.

>>8864204
These are piss easy to make from scratch, and far cheaper than buying the boxed mix.

>>8864046
2 cups flour
1 tbsp baking powder
1 tsp salt
1/4 cup of butter, grated (freeze the stick of butter beforehand
Just a scant cup of buttermilk

Mix the dry ingredients, then add the butter. Add the buttermilk and mix until it just comes together. Don't really kneed it: pat it flat, then give it maybe one fold. Alternatively, you might pat it flat, cut it in half, stack the layers and pat it flat again to about 3/4" in height.

Bake at 425 for 10-12 minutes.

I can give you my sawmill gravy recipe if you want.

>>8865352
Scones are a pastry, biscuits are a bread.

>>8865359
Oh boy, an unsourced infographic from some guy named Nigel Hawtin (clearly from downtown new york)!

I've been growing a sourdough starter for a few days now and made cheese biscuits with it. But I think you people are trying to create chazzwhazzers.

>>8864050
probably similar but the ones i tried in the us did not taste like the scones here. they were fattier and less sweet, sometimes cornflour based. god i miss them

>>8865931
>chazzwazzers

You know how I know what country you're from?

>>8864046
Self rising flour and heavy cream

Maybe not as big as those, but still damn tasty and easy as fuck. No need to complicate