Buttermilk Biscuits aka Australian Scones Recipe | Barbara Bakes (2024)

FAQs

Are buttermilk biscuits the same as scones? ›

So there you have it: Southern biscuits have more butter and acidity (from the buttermilk), making them extra fluffy and flaky. While scones rely on richer, denser, ingredients like heavy cream and eggs to get a sturdy, yet crumbly, pastry.

Scones in North American are nearly always triangular in shape have a slightly crisp crust usually covered in sugar and have a soft interior crumb and sometimes are laced with dried fruit (these baked goods in Australia and England are called “rock cakes” since they are usually made to look like “rocky” cakes not ...

What's the Main Difference? The biscuit and scone share British heritage, quick bread status, and the basic foundation of flour, fat, and liquid. But as they evolved to what they are today, scone recipes use eggs, and biscuit recipes do not.

What's a biscuit in the US? As we know, biccies or biscuits in Australia are essentially what an American would call a 'cookie. ' We give the name 'biscuit' to both sweet and savoury varieties, and bites of many different shapes and textures (from Anzac biscuits to Tim Tams, to crackers).

For those in Commonwealth countries — England, Scotland, Ireland, Canada, Australia, Wales, and so forth — the word biscuit signifies something most Americans would call a cookie, and a scone is, well, something similar to an American biscuit: round, bready, and only slightly sweet.

Scones are dryer and crumbly. They need the thick, luscious clotted cream and jam to make a delicious sweet treat. American biscuits are more fluffy, from the extra butter, and the acidity of buttermilk. So, they are similar, but not the same.

Purists say DT should be served as white tea with one (or more) scones and each scone should be split in two with a dollop of clotted cream then strawberry jam on top. However most people in Australia serve scones with a spread of jam and a dollop of whipped cream on top.

"The ingredients for British scones and the American biscuit are very similar," says Holly Snyder, senior culinary product developer at Amazon Fresh. "The proportions of those ingredients are the key difference; scones usually have less butter and more liquid than American biscuits."

British scones are more closely related to American biscuits. While a British "biscuit" is what we would call a crunchy cookie! Sometimes made with raisins or sultanas, British scones are on the plain side compared with American scones, which are typically heavily flavored and topped with a drizzle or glaze.

However, they are made with similar ingredients: Dairy: traditionally buttermilk for biscuits and heavy cream and/or eggs for scones. Fat: like butter, lard, or vegetable shortening. Flour: traditionally barley flour or oatmeal for scones.

What do Aussies call ice cream? ›

As far as I am aware, there is no other term. We have a wide variation of different frozen treats, but ice cream is just ice cream. We have also have gelato, sorbet, ice blocks/icy poles (usually made of fruit juices or artificially flavoured to taste like fruit).

Brekky: the first and most important meal of the day, Aussies call breakfast 'brekky'. Bring a plate: if someone tells you to 'bring a plate' to a party, they're not asking for extra tableware.

Tim Tams, made by Arnott's Biscuits, are said to be Australia's favorite cookie.

"Scones are typically made using a quick bread method with a higher ratio of liquid to flour, and sometimes no butter at all," says Snyder. In contrast, biscuits have a high ratio of butter, and the lamination process needed to achieve flaky layers is a key differentiator to scones.

British scones are tender and lightly sweet, biscuits are flaky and without any real sweetness to them. You can tell the difference when talking about you would serve them. Would you serve a scone with some sausage gravy or stuffed with some fried chicken?

There are quite a few videos online where British (or Commonwealth) people try American Biscuits and Gravy. They always say that American's just call scones "biscuits", and they usually confirm that understanding after they try the recipe.

A biscuit is well-defined, light, and airy but still robust enough to eat with gravy or stew. A scone is dense, crumbly, and drier; it doesn't flake like a biscuit but rather crumbles into delicious goodness. A scone is also usually larger than a biscuit and has more liquid in its ingredients.