Danggggg... I'm shocked. This is really too bad.

An American Biscuit, which I'm capitalizing only for convenience and will abbreviate AB, is in texture somewhat like a tender, moistish scone and in flavor like Irish soda bread without the raisins, being raised by the action of baking soda or baking powder. If you like soda bread, you'd like an AB. The recipes for ABs are very simple things, with flour, milk or buttermilk, and baking powder and butter and not much else but technique, so they are popular with us for breakfast, for they also cook up quickly. I'll step over to the Here's The Latest Recipe thread and post a buttermilk AB recipe after I hit the Better Homes & Gardens recipe book for a scratchbuilt.

It's done. Page Fourteen

They are very nice broken open and buttered.

Yumm! Or with butter AND homemade jam. Or with sausage gravy drizzled over top.

What are you people doing over there?
You put raisins in soda bread? Or were you referring back to scones there (which properly do not have raisins - unless they are fruit scones)

Damper is soda bread - as near as damnit anyway.

I am too lazy to cook something that sounds like it will be quite so plain (I've eaten soda bread/ dampers before). I'll wait til I get to the US and eat your biscuits properly, with all the attendant greasy food :yum:

Thanks for the recipe though.

I've never had sheep. I wish I had so I could say "thanks for mutton." [/Seinfeld]

With homemade dumplings-not Aussie style but pretty much required in my house

Okay making biscuits tomorrow for breakfast

Outside the main stretch of bars in the city where I went to school, there were two guys that owned gyro stands. These things were the best drunk food EVER. Once the bars let out at 2:00, people would be lined up around the block waiting for one.

The only downside to the best drunk food ever is that if you drunkenly pass out when you get home before brushing your teeth, the combination of lamb, feta cheese, and cucumber dill sauce will make for a case of morning breath so rancid, the CDC will be circling your house in helicopters and bio-suits by the time you wake up.

eat sheep?
not if you paid me!
i grew up on a farm in the uk and ate lamb reguarly until i was old enough to know they contract more diseases more reguarly than any other animal bred for our consumption
ie
brain ticks
Polyarthritis
Feedlot Rectal Prolapse
Vaginal prolapse
Uterine prolapse
Footrot
Sore mouth
Scrapie
Pinkeye
Pneumonia
Baby Lamb Scours
Bacterial meningitis
Listerosis
Rabies
Tetanus
add to this there neurological problems and there sheer bloody stupidity, ie where as the cattle and horses ate around the hallucinagenic fungi in the 2 month seaon, the stupid brainless things would just wolf em down with thier graze, which then obviously gets in them. thats no joke but it was quite funny watching a field of tripped out sheep running from one end of the field to the other over and over again all trying to follow each other.

much prefer eating beef tounge and pigs trotters, no joke

Ah ha ha

http://mysite.wanadoo-members.co.uk/.../2005/lamb.jpg

yum.

Sometimes. It can be had either that way, perhaps with a little candied peel and citron, or just plain.

What you have in the American biscuit is a basic starch food, a quick bread, that is quickly and easily prepared, made somewhat piquant of flavor by its soda content -- the milk and the shortening and/or butter really help -- and whose ingredients, butter aside, keep like iron, so there's a great deal of pantry convenience. Having made up your panful of starch staple, you put stuff on it -- like a ladleful of sausage gravy (essentially a white sauce loaded with regular breakfast sausage crumbled up, cooked, and stirred in), generously peppered. Or butter, jam, jelly, or marmalade, as Stormie said.

Chicken a la King over biscuits is quite Southern, though more of a supper dish.

Even though I did know this, 'cause we've talked about this before...I had reverted back to thinking gravy meant, a brown pouring sauce made with meat juices and stock, well seasoned and very savoury. Going from the word 'gravy' straight into 'essentially it's a white sauce' brought me up short :P


So...when I hear "Biscuits and gravy" I think hard tacklike biscuit, softened by meat gravy.

In 5th or 6th grade, I did a 4-H demonstration on "Lamb: The Neat Meat." I made lamb meatballs. They were pretty good. My demonstration was pretty good... so good that I got selected to go to the Iowa State Fair. I totally forgot about my presentation at the state fair until a few days before. My parents were super mad at me for waiting until the last minute to get ready for the state fair. I didn't even practice. I went to the state fair, did my thing, scolded the whole way for being lazy, not practicing, blah blah blah, and I got first place in my division. Needless to say, my parents were pissed because I was being acknowledged for my laziness.

The meatballs were good though.

We are sooooo having a Cellar potluck sometime in the future.