To the Brits: If a cookie is a biscuit, then what is a biscuit?

[anthony87]

Just to be clear everybody's talking about the same thing:

What are these?

Fat pancakes?

 

[DefunctTheory]

Fat pancakes?

That's not a fat pancake. THIS is a fat pancake.

 

[anthony87]

Fat pancakes?

That's not a fat pancake. THIS is a fat pancake.

I just wanna smush my face into it.

 

[-Dragmire-]

There's a lot of "American biscuits are scones" flying around here. But to all the Brits, answer me this: are not scones hard? Like rocks? Surely. Surely, the American biscuit is closer to a bread roll than a scone! It's fluffy. It's soft. It is not a building brick with marmalade! Though, if you put marmalade on one, it is quite tasty.

One might easily beat a man to death with a scone, so hard and dense are they. The only way to kill someone with an American biscuit is to smother it in gravy and serve it with sausage and grits. Even then, it will take time to work its way into the breakfast patron's arteries.

Hard scones? This is the recipe that I use for scones.

http://allrecipes.com/recipe/20175/scones/

They tend to be extremely soft and crumbly and they melt in your mouth. I suppose they would get hard if you left them out for a few days...

 

[Ironman126]

There's a lot of "American biscuits are scones" flying around here. But to all the Brits, answer me this: are not scones hard? Like rocks? Surely. Surely, the American biscuit is closer to a bread roll than a scone! It's fluffy. It's soft. It is not a building brick with marmalade! Though, if you put marmalade on one, it is quite tasty.

One might easily beat a man to death with a scone, so hard and dense are they. The only way to kill someone with an American biscuit is to smother it in gravy and serve it with sausage and grits. Even then, it will take time to work its way into the breakfast patron's arteries.

Hard scones? This is the recipe that I use for scones.

[http://allrecipes.com/recipe/20175/scones/

Spoiler

They tend to be extremely soft and crumbly and they melt in your mouth. I suppose they would get hard if you left them out for a few days...

You are obviously lying to perpetuate this conflict for some secret, circuitous, British aim. Every scone I have ever had, fresh or otherwise, has been hardly distinguishable from a paving stone.

However, if what you say is true, and I've no reason to believe you (or doubt you, if I am being fair), then yes, I suppose an American biscuit might constitute some kind of savory scone.