Printable View
ok, so far, i've yet to find anyone who eats their breakfast biscuits like me.... with butter and jelly (not pb and j, just regular butter, like toast)
everyone either eats them plain, with a light layer of just butter, makes a egg/meat sandwhich thing, or WITH GRAVY
so how do you eat yours?
Blueberry biscuits from Hardee's, or with sausage gravy, or with mashed potatoes, or with butter and jelly. Just like my toast, butter and grape jelly, or if Im lazy just butter.
With butter and jelly. That's if I eat biscuits.
No one I know ever makes gravy except my extremely fat cousin Agnes, who makes sausage and cream gravy. And eggs. And grits. All to to go with the biscuits.
No one else in my family cooks--or looks--like Agnes. So we leave off the gravy and get in our carbs and fat (and sugar) by only adding butter and jelly to our biscuits. That's on the rare occasions when there are biscuits to be had. More often, there's wheat toast.
butter and jelly usually. with gravy would be my second choice.
Hmm... I wonder if the tendency to like biscuits with butter and jelly is connected with people who smoke a lot of marijuana? I've heard this site has some of those kinds of people.
But I know I like it, something about the texture and taste is just great. It's one of the few traditional breakfast foods I'll eat.
Definitetly butter and jelly. strawberry preserves..yummy...I do like gravy too..that is # dos
Gravy, just gravy.
my grandmas biscuits with sum butter nd homemade orange marmalde...
:D:thumbsup:
biscuits in the UK are what you call cookies, and i'm sure you dont mean cookies, so can someone enlighten me.
http://cleanplateclubnyc.com/wp-cont...n%20Street.jpg
Biscuit - Wikipedia, the free encyclopedia
Quote:
In American English, a "biscuit" is a small form of bread made with baking powder or baking soda as a leavening agent rather than yeast. (Biscuits, soda breads, and corn bread, among others, are sometimes referred to collectively as "quick breads" to indicate that they do not need time to rise before baking.)
Biscuits are extremely soft and similar to scones; in fact, many recipes are identical. In the United States, there is a growing tendency to refer to sweet variations as "scone" and to the savory as a "biscuit", though there are exceptions for both (such as the cheese scone). A sweet biscuit served with a topping of fruit and juice is called shortcake. In Canada, both sweet and savoury are referred to as "biscuits", "baking powder biscuits" or "tea biscuits", although "scone" is also starting to be used