These American Style savoury biscuits are the perfect side for Roast Dinners and Stews even good with an English Breakfast! Easy to make, these delicious fluffy biscuits are an American staple that I have adopted into my English Home…they are Fabulous!
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Some British Translation!
You may have heard the term ‘Biscuits and Gravy’. If you’re American you will know immediately what that means and the savoury dish it describes, but if you’re a Brit, you may be picturing Custard Creams and Jammy Dodgers dripping in beef gravy….yuck! Allow me to explain…American Biscuits are nothing like British ones. What we call biscuits, the Americans call cookies-and so it starts to make sense!
So What is an American Biscuit?
In America a Biscuit is basically a Quick Bread, a soft dough biscuit made from Flour, Baking Powder, Milk and fat (Butter or Drippings) It is particularly popular in The South and is traditionally served with a white gravy for Breakfast
They look Like Scones! Do they taste like Scones?
They do look like a British Scone but that is were the similarity ends. Scones are sweet and have a denser crumb. Biscuits have a fluffy soft crumb and are savoury rather than sweet…the texture reminds me a little of British dumplings.
History Of The American Biscuit
Believe it or not the Iconic American Biscuit has origins in Europe. The Word ‘Biscuit’ comes from the latin word ‘biscotus’ which means twice-baked. In medieval times their Biscuits resembled what we call Biscotti . The Biscuit was a warriors food and was often given to Roman Soldiers due to its longevity…a biscuit would last weeks before spoiling. In 1588 the biscuits became a staple for British Sailors and would be carried on Royal Navy Ships to feed the crew.
Back then Biscuits were not delicious! In fact, they were rather bland! They were used as sustenance for long battles or long sea voyages they were made only of flour, water, and salt. They were baked four times and prepared as much as six months in advance! Their job was to sustain the soldiers…not delight!
So How Did The Biscuit Get To America?
When European Settlers arrived in the New World (North & South America) they brought the dense flavourless biscuits with them. The settlers that set up home in the South began to have successful wheat harvests, giving them access to fresh flour. They also had the benefit of cows and pigs for Buttermilk and Lard. Pretty soon the flavourless biscuit became something much more palatable! As time went on Biscuits improved in flavour and texture due to more accessible ingredients and the eventual invention of Baking powder in 1856.
What You’ll Need to Make This Recipe
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- Mixing Bowl
- Wooden Spoon
- Non Stick Rolling Pin
- Pastry Brush
- Cheese grater
- Round Biscuit Cutter
- Digital Kitchen Scales
- Baking Tray
How To Make American Style Savoury Biscuits
As always the full detailed recipe can be found on the Recipe Card at the end of the post
Ingredients
Plain Flour
1 Pinch Of Salt (Only if your using unsalted Butter)
Baking powder
Cold Grated Butter
Milk
Topping
Melted Butter
Sea Salt and Cracked Black Pepper for Seasoning
Instructions
- Preheat oven to 220 c
- In a bowl mix together all the dry ingredients, the flour, salt and baking powder.
- Grate the butter using a cheese grater, add to the flour mix.
- Using your fingertips, rub the butter into the flour until you have a breadcrumb consistency
- Add the milk and stir with a wooden spoon until a rough dough forms.
- Dump onto a lightly floured surface and form a smooth ball with your hands,
- Using a non stick roller, roll out a large rectangle shape
- Fold the dough in half, in half again and in half a final time (see pictures)
- Now roughly use your fingers and hands to smush down the dough until it’s around 3/4 inch thick…It shouldn’t be tidy, you want it rough and dimpled for texture
- From the dough cut 9 circles using a 2 1/2 inch biscuit cutter
- Place the 9 dough rounds on a lined baking tray
- Brush the tops with melted butter and season with Sea Salt and pepper
- Bake for 13-15 minutes until they begin to turn golden brown. Don’t overbake they will dry out.
Serving Suggestions For American Style Savoury Biscuits
The Best way to serve savoury Biscuits is Warm! Straight from the oven…delicious!
- Serve with Sunday Roast Dinners
- Cut them in half and spread with Butter
- Alongside a bowl of soup or stew…fabulous for dipping
- Serve on the side of Creamed mushrooms…omg!
- Serve with a Good old English breakfast..perfect for mopping up the Beans or Tomatoes!
How Long Will savoury Biscuits Keep
Store in an airtight container at room temperature for 2 days. Keeping them in the fridge will extend the freshness for up to 7 days, wrap each biscuit individually in cling wrap and pop in the fridge.
Can You Freeze Savoury Biscuits ?
Absolutely! Wrap each one in cling wrap and pop in a freezer bag. To thaw, remove wrapping and defrost at room temperature.
Looking For More side Recipes?
Looking For Dessert?
Chocolate Orange Biscotti Recipe
Lavender and Lemon Chocolate Cake
Berry and White Chocolate Flapjacks
Tear And Share Apple and Cinnamon Loaf
Blackcurrant and Cream Brandy Snap Boats!
Looking For more ‘Homely’ Inspo ?
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Did You Make These American Style Savoury Biscuits?
If so, Please leave a rating and comment below, I would love to know what you thought. Did you take a picture? Great! tag me on Instagram, I love to share your creations on my stories
American Style Savoury Biscuits
Ingredients
- 210 g Plain Flour
- 1 pinch Salt (only if using unsalted butter)
- 1 tbsp Baking Powder
- 100 g Grated Butter
- 180 ml Milk
Topping
- Melted Butter
- Cracked Black Pepper
- Sea Salt
Instructions
- Preheat oven to 220 c
- In a bowl mix together all the dry ingredients, the flour, salt and baking powder.
- Grate the butter using a cheese grater, add to the flour mix.
- Using your fingertips, rub the butter into the flour until you have a breadcrumb consistency
- Add the milk and stir with a wooden spoon until a rough dough forms.
- Dump onto a lightly floured surface and form a smooth ball with your hands
- Using a non stick roller, roll out a large rectangle shape
- Fold the dough in half, in half again and in half a final time (see pictures above)
- Now roughly use your fingers and hands to smush down the dough until it's around 3/4 inch thick…*It shouldn't be tidy, you want it rough and dimpled for texture
- From the dough cut 9 circles using a 2 1/2 inch biscuit cutter
- Place the 9 dough rounds on a lined baking tray
- Brush the tops with melted butter and season with Sea Salt and pepper
- Bake for 13-15 minutes until they begin to turn golden brown. Don't overbake they will dry out.
