Have you got a recipe for UStype biscuits, the sort eaten as a savoury, with gravy on?

Question

Thanks for all the recipes, I chose dworld_1999's for reasons of ease of translation to UK measures. I have several scone recipes that I can modify.

Answer 1

A US biscuit is really not any different than a UK scone except there is no sugar or sweetener in them. Otherwise, they are interchangeable.

Cheers

Answer 2

Here is an easy one. But most people over here in the US use the can biscuits or just a biscuit mix...nothing fancy about a biscuit.

1 c. self-rising flour
2 tbsp. (heaping) Hellman's mayonnaise
1/2 c. milk

Mix well, drop by teaspoons on greased pan. Bake at 450 degrees for 15 to 20 minutes. Makes 9 when dropped by tablespoons.

Answer 3

Old Fashioned Biscuits

6 cups flour, 1/2 cup dry milk powder, 1/4 cup baking powder, 1/4 cup sugar, 2 teaspoons salt, 2 teaspoons cream of tartar, 2 cups shortening [ I used butter], 1& 3/4 cups water.

mix flour, dry milk, baking powder, salt, sugat & cream of tartar together with a fork. Cut in shortening with pastry blender. Stir in about 1 1/2 cups of water. if dry add 1/4 cup more. Turn onto floured surface, & knead 8 to 10 times. Roll dough 1/4" thick. Cut with biscuit cutter. Bake at 400deg F for 20 - 25 minutes. makes 45 2" biscuits.

These freeze well. Put uncooked biscuits on cookie sheet, freeze, then put in bags to store. Bake frozen biscuit about 30 mins at 400 deg F.

Answer 4

Buttermilk BiscuitsIngredients
Serving: Makes about 15

4 Cups all-purpose flour, plus more for work surface
4 Teaspoons baking powder
1 Teaspoon baking soda
1 1/2 Teaspoons salt
1 Teaspoon sugar
1 Cup (2 sticks) unsalted butter, cut into pieces
2 Cups buttermilk

Directions
Preheat oven to 375 degrees;. Line a baking sheet with a Silpat (French nonstick baking mat) or parchment paper; set aside. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
Transfer about 2 1/2 cups flour mixture to a food processor fitted with the steel blade. Add butter, and pulse until the largest pieces are the size of peas. Return butter mixture to the bowl with the flour mixture. Use your fingers to combine.
Add buttermilk, and stir just until mixture comes together; the batter will be sticky. Transfer to lightly floured work surface; use floured fingers to pat dough to 1-inch thickness. Use a 2 1/2-inch round biscuit cutter or cookie cutter to cut biscuits as close together as possible to minimize scraps. Gather scraps together once, pat together and flatten, and cut out.
Transfer biscuits to prepared baking sheet; bake until lightly browned, 18 to 20 minutes. Remove from oven; cool on a wire rack. Serve warm.