…in the southern states of the USA. What the British call biscuits are known as cookies as many will know, but while I’ve had them before at the Cracker Barrel restaurant in Titusville, I got the chance to observe the southern biscuit more closely when Tina made some the other night. They remind me more of the British scone, and they are very tasty.
Biscuits are apparently a common feature of southern US cuisine and are often made with buttermilk. They are traditionally served as a side dish with a meal which is how we had them, and mighty fine they were too y’all. But they can also be had as a breakfast item, often eaten with butter and a sweet condiment such as molasses, light sugarcane syrup, sorghum syrup, honey, or fruit jam. I can vouch for them with honey. However less appealing in my view, biscuits and gravy (biscuits covered in “country gravy”*) are usually served for breakfast, sometimes as the main course. Gravy? Tsk! It’s just wrong!
I found this recipe for the southern biscuits.
*Country gravy is made from the drippings of cooked pork sausage, white flour, milk, and often bits of real sausage, bacon, ground beef, or other meat. It’s a bit like a Béchamel sauce. The gravy is also often flavored with black pepper. In some parts of the South this is also called “Sawmill Gravy”. I’m not surprised, it sounds foul!
