In the United States and some parts of English Canada, a “biscuit” is a quick bread, somewhat similar to a scone, and usually unsweetened. Biscuits may be referred to as either “baking powder biscuits” or “buttermilk biscuits” if buttermilk is used rather than milk as a liquid. A Southern regional variation using the term “beaten biscuit” (or in New England “sea biscuit”) is closer to hardtack than soft dough biscuits.

Any way you look at biscuits, they are generally very tasty. A good buttermilk biscuit is soft and flaky and can be eaten with butter, honey, jam or as the container for a sandwich. Here is a recipe for a biscuit that fits this criteria!