There’s a fine line between biscuits and scones.
It’s true that your English scones look
different than your Southern Buttermilk Biscuits
but there is not that much difference between
the two. And if you shape your biscuits like
scones and scones like biscuits, it’s hard to
tell the difference.
Biscuits and scones are often mixed and baked
the same way. We use a round biscuit cutter for
both.
Typically, scones are made with egg and are a
little sweeter. Often scones have fruit or nuts
added and may be drizzled with a glaze. But you
can add fruit and nuts to a biscuit recipe also.
(Some would say that if you, do your biscuits
just become scones.)
Scones originated in Scotland; biscuits are
thought of as an American food.
Source:
Prepared PantryHomemade Bisquick Mix
9 c. all purpose flour, sifted
1 tbsp. salt
2 c. shortening, that does not need
refrigeration
1/3 c. double action baking powder
1 tsp. cream of tartar
1/4 c. sugar
Sift together all dry ingredients. Cut in
shortening until it is the size of corn meal.
Store at room temperature in tightly covered
container. Will keep for 6 weeks. Measure mix
lightly into container. Use as directed for
Bisquick recipe.
Homemade Bisquick Mix #2
10 c. all-purpose flour
1/3 c. baking powder
1/4 c. sugar
4 tsp. salt
2 c. shortening, that does not require
refrigeration
Combine all ingredients except shortening in
large bowl. With pastry blender cut in
shortening until mixture resembles coarse
crumbs. Store in airtight container, up to 6
months. Use as you would any other baking mix.
Makes 12 1/2 cups.
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