This week’s Tuesdays with Dorie recipe comes from Baking with Dorie. Tender Biscuits are basically (what I know as) scones. Yep, for Australians, “biscuits” means what North Americans call “cookies”.
Technically a biscuit and a scone are not the same thing though: Bon Appétit claims they are not the same and Food 52 claims that one of the differences between biscuits and scones is that “biscuits are cut with a “biscuit cutter” (round), while the scones are cut into a “classic wedge shape” (triangle) or into sticks.” (what?). They concede that “scones can also be cut into circles or even squares.” Growing up in Australia Nana’s scones were always round (and others were maybe square but never sticks or triangles). Scones contain eggs – sometimes? the BBC Good Food recipe does not though (except for the glaze).
SO confusing. Fortunately, Dorie’s recipe is SO EASY to make producing a lovely high rise bake with fluffy interiors (yes, like I remember scones from when I was little!) that it doesn’t matter what you call it!
I halved the recipe to make 5 small scones ( I used a 2 1/2-inch cookie cutter per the recipe but think they would have been better – for my purpose – if they were bigger. Next time I’ll use a bigger cutter). They were lovely and fluffy inside and we ate them warm from the oven. I made cheesy scrambled egg sandwiches for a quick lunch post-run and they hit the spot!
I have a hard time calling them biscuits but no matter what you call them, these are easy and quick to make and work with both savoury and sweet fillings. Another winner from Dorie!
Get the recipe for Tender Biscuits on p 42 of Baking with Dorie.
Buy Baking with Dorie and join us baking through the book!
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Then join us over on Tuesdays with Dorie and bake your way through the book!
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Disclosure: I was provided with a copy of “Baking with Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions are 100% my own.
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Wonderful scones – and as Mardi said, made for a nice light egg sandwich…much fluffier than the more traditional toast or English muffin.
Who knew shapes would be the deciding factor. I agree that they are good no matter what you call them.
I think the ingredients are the deciding factor actually but it seems like they are all over the place all over the world!
These are some good-looking scones, no matter what shape or form they take. Delicious with eggs.
Thank you so much!
Perfect biscuit/scones! I need to keep my eye out for scone sticks– what the heck?
Right – what on earth are sticks??? 😀
Thank you for all of the interesting information about scones … er … biscuits?!? You got a tremendous rise and the egg sandwich looks delicious!
Thank you so much! Really delish with eggs!
Regardless of what they are called…yours look perfect and I thought the recipe delicious! 😊