A Civil World. Off-topic discussions on a variety of topics. > Food
British vs American cooked breakfasts
ladyknight1:
--- Quote from: kherbert05 on February 19, 2012, 08:19:31 PM ---
I like breakfast tacos. Scrambled eggs, cheese, bacon wrapped in a tortilla and hot sauce. If I'm at home I'll make scrambled eggs with cheese, bacon, and grits.
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We make breakfast burritos often as well. Cook some hot breakfast sausage in advance and crumble. You only have to add some to the pan before adding the scrambled egg, then top with shredded cheese and salsa. Wrap in a tortilla and you are good to go.
jmarvellous:
In my experience, the main difference between biscuits and scones is density. Biscuits tend to be considerably more moist and lighter. And usually they're cut smaller.
I had a scone for breakfast yesterday that crumbled up as soon as I touched it. A biscuit would be more likely to stay intact.
Dindrane:
--- Quote from: jmarvellous on February 20, 2012, 11:11:29 AM ---In my experience, the main difference between biscuits and scones is density. Biscuits tend to be considerably more moist and lighter. And usually they're cut smaller.
I had a scone for breakfast yesterday that crumbled up as soon as I touched it. A biscuit would be more likely to stay intact.
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I think some of that could be chalked up to the relative quality/freshness of scones vs. biscuits in the US. Most of the biscuits I've eaten in the US are made fresh (either by me, or by a restaurant). Non-fresh biscuits that were made in advance and just heated up tend to be drier, more crumbly, and less fluffy than the fresh ones.
I think the same is true of scones. The ones you can usually buy at stores or coffee shops are generally not freshly-made. I've made scones at home (from a King Arthur Flour box mix :)) that were a lot more similar to the biscuits I typically eat in texture.
Ultimately, both biscuits and scones are un-yeasted, pastry-like breads, so that does tend to make them behave similarly. Both types of bread are, I think, quickly susceptible to degrading (in texture if not in taste) when they sit around for too long.
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