This recipe change creates a tighter texture and creamier flavor than the buttery Southern buttermilk biscuits. Denser than its Southern cousin, these "biscuits" typically use eggs or cream as the liquid component. While biscuits in the South were fluffier and layered using available local ingredients, elsewhere in the country (particularly in New England) specific communities made "biscuits" in a fashion similar to the English ancestor. "In Scotland, scones are closely related to the griddle-baked flatbread, known as Bannock." When pinpointing the scone's exact birthplace, Scotland is often credited: "…the first known mention of a scone that was printed is from the translation of The Aeneid (1513) written by a Scottish poet, Gavin Douglas," according to the Daughters of the British Empire, a nonprofit organization based in the United States. "The first scones were baked in cast iron pans hung in the kitchen fires of rural England and Wales," cites the Encyclopedia Britannica. The scone's origin links to the British Isles. Not only was it more accessible, but soft winter wheat self-rising flour has less protein than other types of flour, which contributes to the light texture of the biscuits we enjoy today. Soft winter wheat self-rising flour was a game-changer when White Lily started making it in 1883 in Knoxville, Tennessee. Early versions of the biscuit, such as the cat-head biscuit, sweet potato biscuits, and the beaten biscuit, used quick cooking methods and available ingredients. In the pre-Civil War South, the biscuit was a delicacy reserved for Sunday lunch or dinner, says Southern Living's Robby Melvin, senior test kitchen director. Over time, this fluffy and layered bread evolved into a regional commodity: the Southern biscuit. Both biscuits and scones have a foundation of flour, fat (usually butter), and liquid.īiscuits and scones have the same British ancestor, but the early Southern colonists' version included butter, lard, buttermilk, and soft wheat, plentiful in the South. Classified as "quick bread," these recipes simply mean they are pieces of bread that rise during baking because of chemical leaveners like baking powder and baking soda. Next to each other, a biscuit recipe and a scone recipe may look deceptively similar. Here are the similarities and differences between biscuits and scones and some recipes to make your own. Our tender scones are often a sweeter treat that's just right with coffee or tea. Our fluffy biscuits are filled, smothered, and buttered, and they're a must for Southern breakfasts. However, as with almost everything Americans inherited from the Brits, we had to make them our own. If you live in a country with the King as your monarch, "biscuits" are cookies, and "scones" are similar to American biscuits.
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