Canned Biscuits

mwpart said:

A recipe called for canned biscuits (refrigerated) & the
instructions said to bake until the biscuits were golden.

Downunder our biscuits are ready to eat. Is it some sort of pastry
mix?

Biscuits aren't pastries in the US, they're a form of quick bread
similar to scones. Canned biscuits are tubes of dough, cut cross-wise
into individual biscuit forms.

http://www.flickr.com/photos/rakka/18044939/

Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

mwpart said:

A recipe called for canned biscuits (refrigerated) & the instructions said
to bake until the biscuits were golden.

Downunder our biscuits are ready to eat. Is it some sort of pastry mix?

I think they're called scones to folks from the UK and the rest of the
Commonwealth. Biscuits to you are what we call cookies but biscuits to
us are a sort of bread. Hope that's at least clearer than mud.

George

mwpart said:

A recipe called for canned biscuits (refrigerated) & the instructions said
to bake until the biscuits were golden.

Downunder our biscuits are ready to eat. Is it some sort of pastry mix?

Yes, it's scone dough. What we call biscuits they call cookies. If
you're going to hang about rfc you've gotta watch out for American
terminology.

I advise caution when using American recipes, the quantities and
ingredients can get very confusing.

Christine

"George Shirley" <[email hidden]> wrote

Quoted message said:

mwpart said:

A recipe called for canned biscuits (refrigerated) & the instructions
said to bake until the biscuits were golden.

Downunder our biscuits are ready to eat. Is it some sort of pastry mix?

I think they're called scones to folks from the UK and the rest of the
Commonwealth. Biscuits to you are what we call cookies but biscuits to us
are a sort of bread. Hope that's at least clearer than mud.

Oh, I'll clarify further, refrigerated biscuits are soft fluffy things.
Not that there aren't biscuits I think of as scone-like, but the ones
she's looking for are smooth and light.

Am I wrong?

nancy

On Sat, 11 Feb 2006 00:07:55 GMT, "mwpart" <[email hidden]>

Quoted message said:

A recipe called for canned biscuits (refrigerated) & the instructions said
to bake until the biscuits were golden.

Downunder our biscuits are ready to eat. Is it some sort of pastry mix?

You mean you don't have Pillsbury rolls in Australia!?!?! How in the
world do you *exist*?!?!?

Yes, it's "some sort of pastry mix". It's a tube, about 8" long and
about 2 1/2" in diameter, full of pre-made, unbaked, biscuit dough.
You bang the tube on the edge of the counter and it explodes open,
then you take the dough pieces out, put them in a pan, and bake them
for a short period of time.

Can't believe you don't have something like that down there.

Jo Anne

In the USA biscuits look like this:

http://www.acclaimimages.com/_gallery/_pages/0037-0501-1306-5339.html

They are fluffy, with a nice crust--eaten with butter, honey, jam or ??

In the UK biscuits are sweet (what we in the USA call "cookies"😉

Hope that helps,
Cheers,
Nancree

"mwpart" <[email hidden]> hitched up their panties and posted
news:[email hidden]:

Quoted message said:

A recipe called for canned biscuits (refrigerated) & the instructions
said to bake until the biscuits were golden.

Downunder our biscuits are ready to eat. Is it some sort of pastry
mix?

We have a ton of tinned biscuits. Readily available in the fridge section.
I buy them frequently.

Michael

--
“It requires a certain kind of mind to see beauty in a hamburger bun.”
_Ray Kroc, creator of the McDonald's franchise

George Shirley <[email hidden]> hitched up their panties and
posted news:[email hidden]:

Quoted message said:

mwpart said:

A recipe called for canned biscuits (refrigerated) & the
instructions said to bake until the biscuits were golden.

Downunder our biscuits are ready to eat. Is it some sort of pastry
mix?

I think they're called scones to folks from the UK and the rest of the
Commonwealth. Biscuits to you are what we call cookies but biscuits to
us are a sort of bread. Hope that's at least clearer than mud.

George

This thread is a very interesting read. I love hearing about foods another
country. Thanks George.

Michael

--
“It requires a certain kind of mind to see beauty in a hamburger bun.”
_Ray Kroc, creator of the McDonald's franchise

"Nancy Young" <[email hidden]> hitched up their panties and posted
news:[email hidden]:

Quoted message said:

"George Shirley" <[email hidden]> wrote

Quoted message said:

mwpart said:

A recipe called for canned biscuits (refrigerated) & the
instructions said to bake until the biscuits were golden.

Downunder our biscuits are ready to eat. Is it some sort of pastry
mix?

I think they're called scones to folks from the UK and the rest of
the Commonwealth. Biscuits to you are what we call cookies but
biscuits to us are a sort of bread. Hope that's at least clearer than
mud.

Oh, I'll clarify further, refrigerated biscuits are soft fluffy
things. Not that there aren't biscuits I think of as scone-like, but
the ones she's looking for are smooth and light.

Am I wrong?

nancy

I had the same thought. Mayhaps we both be wrong ;(

Michael

--
“It requires a certain kind of mind to see beauty in a hamburger bun.”
_Ray Kroc, creator of the McDonald's franchise

mwpart said:

A recipe called for canned biscuits (refrigerated) & the instructions said
to bake until the biscuits were golden.

Downunder our biscuits are ready to eat. Is it some sort of pastry mix?

Biscuits are kind of like scones, only plainer.

Canned biscuits are usually softer than homemade, with a texture a
little coarser than dinner rolls. They are raised with baking powder
instead of yeast.

Bob

"Michael "Dog3" Lonergan" <[email hidden]> wrote

Quoted message said:

"Nancy Young" <[email hidden]> hitched up their panties and posted

Quoted message said:

Quoted message said:

Oh, I'll clarify further, refrigerated biscuits are soft fluffy
things. Not that there aren't biscuits I think of as scone-like, but
the ones she's looking for are smooth and light.

Am I wrong?

Quoted message said:

I had the same thought. Mayhaps we both be wrong ;(

My hesitation comes from scones I've had are more like Bisquick style
biscuits and canned are ... you know, softer. But sure as I say anything
about scones, someone will pop up and say, oh, there are soft fluffy
scones, too.

Perhaps best if someone just posts a recipe for biscuits like the canned
ones? Anyone? I'm not so big on making bread.

nancy

Jo Anne Slaven said:

On Sat, 11 Feb 2006 00:07:55 GMT, "mwpart" <[email hidden]>

Quoted message said:

A recipe called for canned biscuits (refrigerated) & the instructions said
to bake until the biscuits were golden.

Downunder our biscuits are ready to eat. Is it some sort of pastry mix?

You mean you don't have Pillsbury rolls in Australia!?!?! How in the
world do you *exist*?!?!?

Yes, it's "some sort of pastry mix". It's a tube, about 8" long and
about 2 1/2" in diameter, full of pre-made, unbaked, biscuit dough.
You bang the tube on the edge of the counter and it explodes open,
then you take the dough pieces out, put them in a pan, and bake them
for a short period of time.

Can't believe you don't have something like that down there.

Jo Anne

I think if you look hard enough somebody like Sara Lee probably
manufactures something similar. I never go near that section of the
supermarket freezer. I'm sure I've seen an ad for frozen biscuit
(cookie) dough, but I think Americans rather take for granted what
appears to be an enormous range of proprietary just bung in the oven or
microwave stuff. American recipes can be difficult because they often
specify a packet of X Brand something or other and you have no idea
what it is, or if you do know you still have to guess at the quantity.

I would never buy frozen scone dough. By weight it would almost
certainly be more expensive, and would probably contain mystery
substances as processed food does. Let's face it, making scones isn't
exactly rocket science.

Christine

nancree said:

In the USA biscuits look like this:

http://www.acclaimimages.com/_gallery/_pages/0037-0501-1306-5339.html

They are fluffy, with a nice crust--eaten with butter, honey, jam or ??

In the UK biscuits are sweet (what we in the USA call "cookies"😉

Hope that helps,
Cheers,
Nancree

That's it, scones, though it seems odd to be having them for breakfast
rather than morning or afternoon tea.

Chrstine

zxcvbob said:

mwpart said:

A recipe called for canned biscuits (refrigerated) & the
instructions said to bake until the biscuits were golden.

Downunder our biscuits are ready to eat. Is it some sort of pastry mix?

Biscuits are kind of like scones, only plainer.

Hard to imagine anything plainer than plain (as opposed to date or
sultanan or pumpkin) scones.

Quoted message said:

Canned biscuits are usually softer than homemade, with a texture a
little coarser than dinner rolls. They are raised with baking powder
instead of yeast.

This is interesting. Scones are always made with self raising flour, or
plain flour and baking powder. Never, ever with yeast. You would have to
hang about waiting for the yeast to work, and the whole point about
scones is that they're quick. Proverbially a skilled cook can have the
scones for the unexpected guests out of the oven before they've sat down
to the table!

Seriously, it's less than five minutes to mix and cut them out, and no
more than ten minutes in the oven.

Christine

Quoted message said:

Bob

"mwpart" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

A recipe called for canned biscuits (refrigerated) & the instructions
said to bake until the biscuits were golden.

Downunder our biscuits are ready to eat. Is it some sort of pastry
mix?

http://www.pillsbury.com/View/breads/grands_biscuits.asp

--
---
Charles Quinn

"Choosing the lesser of two evils, is still choosing evil" - Jerry Garcia

Michael 'Dog3' Lonergan said:

George Shirley <[email hidden]> hitched up their panties and
posted news:[email hidden]:

Quoted message said:

mwpart said:

A recipe called for canned biscuits (refrigerated) & the
instructions said to bake until the biscuits were golden.

Downunder our biscuits are ready to eat. Is it some sort of pastry
mix?

I think they're called scones to folks from the UK and the rest of the
Commonwealth. Biscuits to you are what we call cookies but biscuits to
us are a sort of bread. Hope that's at least clearer than mud.

George

This thread is a very interesting read. I love hearing about foods another
country. Thanks George.

Michael

I traveled the world extensively for nearly forty years Michael. I also
tried the cuisine of every country I visited, even the street food.
Maybe that's why I weighed 272 lbs on a 67 inch frame when I came home
for good. So far I've lost 82 lbs in 2.5 years but still like to eat
good food from various cuisines. We're only about 125 miles from Houston
and there's an ethnic restaurant on every corner. Our small town in SW
Louisiana has a Mediterranean restaurant run by a Palestinian American
that has really good ME food and there's a new Thai restaurant over by
one of the riverboat casinos that is reputedly good, haven't been yet.
We have any number of Chinese restaurants including one very good
Schezwan place. I particularly like a take out only joint a mile from
home, The Main Moon. Only the counter guy speaks English but the folks
behind him really turn out good food. Have real gas stoves made for
large woks and the whole works.

The only place I ever was that I didn't like the food was Nepal. It's
like the worse Indian food you ever ate only worse. <VBG> The scenery
was spectacular though. My favorites are the Arab dishes I ate for so
many years plus Greek, which is so similar but the tastes are a little
different.

George

Michael 'Dog3' Lonergan said:

"Nancy Young" <[email hidden]> hitched up their panties and posted
news:[email hidden]:

Quoted message said:

"George Shirley" <[email hidden]> wrote

Quoted message said:

mwpart wrote:

>A recipe called for canned biscuits (refrigerated) & the
>instructions said to bake until the biscuits were golden.
>
>Downunder our biscuits are ready to eat. Is it some sort of pastry
>mix?

I think they're called scones to folks from the UK and the rest of
the Commonwealth. Biscuits to you are what we call cookies but
biscuits to us are a sort of bread. Hope that's at least clearer than
mud.

Oh, I'll clarify further, refrigerated biscuits are soft fluffy
things. Not that there aren't biscuits I think of as scone-like, but
the ones she's looking for are smooth and light.

Am I wrong?

nancy

I had the same thought. Mayhaps we both be wrong ;(

Michael

We recently tried some frozen biscuits made by Pillsbury. They have
several varieties and we tried the southern flaky buttermilk biscuits.
Not quite like momma used to make but a fair approximation. I still
favor DW's whole wheat biscuits over them all. Particularly with sausage
gravy over one.

George

zxcvbob said:

mwpart said:

A recipe called for canned biscuits (refrigerated) & the instructions
said to bake until the biscuits were golden.

Downunder our biscuits are ready to eat. Is it some sort of pastry mix?

Biscuits are kind of like scones, only plainer.

Canned biscuits are usually softer than homemade, with a texture a
little coarser than dinner rolls. They are raised with baking powder
instead of yeast.

Bob

There's only three kinds of 'murican biscuits Bob. Most common are
baking powder, followed by yeast, followed by sourdough. I still like
the old baking powder biscuits myself.

George

Old Mother Ashby said:

I would never buy frozen scone dough. By weight it would almost
certainly be more expensive, and would probably contain mystery
substances as processed food does. Let's face it, making scones isn't
exactly rocket science.

Christine

In principle, I agree with you. However, I used to be able to make
really good biscuits (plain scones) but I'm out of practice. The frozen
ready-to-bake biscuits are much better than the ones I make now, and at
least as good as the ones I used to make when I was practiced at it.
Damn them! (I think the frozen biscuits may have more shortening and a
little more milk than homemade, and the dough doesn't fall apart just
because it's frozen)

* * *

Bob's Buttermilk Biscuits

2 cups flour, sifted
2 tsp. double acting baking powder (I used Clabber Girl)
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. sugar (optional)
5 Tbsp. margarine, cold
3/4 cups cultured buttermilk, cold

Preheat oven to 450°. Combine dry ingredients and mix well. Cut in the
margarine with a pastry blender or your fingertips. Add the buttermilk,
and stir to make a sticky dough. Turn out onto a floured countertop and
knead quickly and briefly. Roll out 3/4" thick and cut out to make 10
to 12 biscuits. Place close together but not touching on ungreased
baking sheet and bake at 450° for 8 to 10 minutes. Serve hot.

--
Best regards,
Bob