It’s different than a scone, which is dense. Southern USA has a special kind of flour we use when we make our biscuits that has lower protein and gluten content. It makes for a much softer dough, and a softer end result.
I want desperately to leave my country and go to another one, bring some of our soft red winter wheat seeds with me, and begin making southern (US) style biscuits for the masses somewhere else. I’d make biscuits n gravy and I’d share them with the world.
It’s not though, the consistency is different. These bitches are buttery and flakey, and savory. Closer to a crescent roll if you’re familliar. Scones are great too and all but ime they have a different consistency entirely and aim for sweet instead of savory.
What type of biscuit though? Hobnobs? Custard Creams? Honestly I’m struggling to think of a biscuit that would go well with chicken.
From Chick-fil-A:
Chick-fil-A Chicken Biscuit
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It’s different than a scone, which is dense. Southern USA has a special kind of flour we use when we make our biscuits that has lower protein and gluten content. It makes for a much softer dough, and a softer end result.
I want desperately to leave my country and go to another one, bring some of our soft red winter wheat seeds with me, and begin making southern (US) style biscuits for the masses somewhere else. I’d make biscuits n gravy and I’d share them with the world.
It’s not though, the consistency is different. These bitches are buttery and flakey, and savory. Closer to a crescent roll if you’re familliar. Scones are great too and all but ime they have a different consistency entirely and aim for sweet instead of savory.
But yeah all listed pastries are delicious!