As OP said, lighter and flakier than a scone. Pretty easy to make from scratch. Here's a typical recipe.
@feddit.uk
A place to exchange kick-ass recipes. Either your own, or links to ones you've found and tried (and which worked) online, or tweaks to classics.
This community isn't for gourmet meals or Michellin stars, it's for real recipes people actually use and love.
Also, no cuisine gatekeeping here, please. If you love pineapple and strawberries on pizza, or mushrooms and jellytots in carbonara, them you do you!
go to feed...
@feddit.uk
A place to exchange kick-ass recipes. Either your own, or links to ones you've found and tried (and which worked) online, or tweaks to classics.
This community isn't for gourmet meals or Michellin stars, it's for real recipes people actually use and love.
Also, no cuisine gatekeeping here, please. If you love pineapple and strawberries on pizza, or mushrooms and jellytots in carbonara, them you do you!
go to feed...
What actually is a 'buttermilk biscuit"? It just says use ready made ones, but we don't have those here.
Am I right in remembering that they're something like a scone?
Whenever I've seen pictures of US style chicken and dumplings, the dumplings always look fairly similar to a UK-style suet dumpling, and ultimately we're just talking about different ways of mixing flour and fat together into balls, so I wonder if ultimately it amounts to much the same thing.
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