Right but you're excluding so many kinds of food, man. That's what I'm saying. And really a good biscuit is gonna go better with most of the foods you mentioned, anyway. Corn bread is outstanding, there's no denying that. But it can't be best because it's too limited.

Right but you're excluding so many kinds of food, man. That's what I'm saying. And really a good biscuit is gonna go better with most of the foods you mentioned, anyway. Corn bread is outstanding, there's no denying that. But it can't be best because it's too limited.

If you wanted a "biscuit" with almost any meal in at least most of the commonwealth countries, you'd be laughed at. Scones are for tea, jam and cream only.

Get out of here with that biscuit trash, Joey.

Are scones and biscuits the same thing in most of the commonwealth countries?

Yeah, a biscuit is an American cookie, a scone is an American biscuit, but 99% of the time its slightly sweetened and eaten as part of a cream tea (the aforementioned tea, scones and cream).

What's the precursor to Thomas's English muffins? Like, what's the homemade version like?

Origin[edit]
The word "muffin" is thought to be Low German muffen meaning 'little cakes'.[3] In the past, muffins were sold door to door by hawkers in England as a snack bread before most houses were provided with ovens in the late nineteenth and early twentieth centuries, giving rise to the traditional song "Do you know the Muffin Man?"

Samuel Bath Thomas emigrated from Plymouth, England to New York City in 1874.[4] By 1880 he had opened his own bakery at 163 Ninth Avenue. He invented what he called "toaster crumpets", selling them from the bakery to hotels and grocery stores. They were soft and spongy after baking like Victorian-era English crumpets, but thinner. They were also pre-cut (what was later called "fork-split"), so as to be able to be pulled apart, without the texture being crushed as it would be by slicing. Later they were baked in ovens.[5]

They became popular as an alternative to toast; Thomas opened a second bakery around the corner from the first at 337 West 20th Street in a building that remains known as "The Muffin Building".[4]

The Merriam-Webster dictionary gives the origin of the term "English Muffin" as 1902.[4] In a trademark filing in 1926, it was stated that the Thomas' name of the product was first used in 1894.[4]

The recipe and technique that leads to the unusual texture is a closely guarded secret, although competitors now have similar products.[4]

What I'm talking about when I talk about biscuits has little in common with what we call a scone in America, friend.

I've biscuited in the States (Southern food is the best), and they're essentially the same as scones out here, minus the sweetness. Thomas's English muffins look like a sort of cross between a scone and a crumpet.

I've biscuited in the States (Southern food is the best), and they're essentially the same as scones out here, minus the sweetness. Thomas's English muffins look like a sort of cross between a scone and a crumpet.

This is a good spinoff thread but it should be moved to F&D&L

Untrue. Non-Asian soups, BBQ, and eggs all benefit from the inclusion of cornbread. Other fare, like steak or whatever you may find at a typical cookout, are elevated by a side of cornbread.

According to the food blogs it boils down to: Scones have eggs in the recipe, biscuits don't.

Yeah, a biscuit is an American cookie, a scone is an American biscuit, but 99% of the time its slightly sweetened and eaten as part of a cream tea (the aforementioned tea, scones and cream).