Biscuits & Rolls

There has been a lot written about biscuits by experts and partisans of all kinds.  By biscuits, I mean traditional North American type biscuits, rather than the English sort. The latter are pretty much what we mean in the US & Canada when we say "cookies".  This difference has caused some transatlantic confusion in the past, but seems generally understood these days.  Our biscuits are more closely related to scones.  (Though not so much to the various sweet "scones" ubiquitous in North America these days- filled with blueberries or chocolate chips, or what-all)

Biscuits are little short (short as in shortening, e.g.. butterfat) breads/rolls, which have many regional and ethnic variants. I can't say I've ever met one I didn't like. Or that I'm a master of any particular type, either.

Many southern cooks sing the praises of White Lily flour for light biscuits. Some fans prefer flaky biscuits, or beaten biscuits, buttermilk, butter, or lard.