Basic Biscuits Recipe "English "

A biscuit in the United States and parts of Canada, is a variety of small baked goods with a firm browned crust and a soft interior. They are made with baking powder or baking soda as a chemical leavening agent rather than yeast.

Soothing to stomach and spirit, English biscuits provide exactly the right foil for the firm and pungent cheeses of their home country. Technically, the word biscuit means twice-cooked, originally referring to rusklike biscotti or zwieback that were baked, then sliced and toasted, and other long-lasting varieties that were boiled prior to being baked. Today, in its English usage, the term describes all sorts of crisp crackers that are not to be confused with the fluffy, buttery biscuit rolls of the American South.

The most authentic English biscuits are made by Carr’s, Hovis, Jacobs, and McVitie’s, and their offerings range from simple, lean white water biscuits to thicker, creamier varieties and sweet, cookielike, rustic whole wheat or whole-meal types considered digestives in England.(Companies are no longer allowed to make that claim in the U.S.) Most producers also offer the biscuits in pepper, cheese, or herb varieties that do nothing but compromise the flavors of cheese and limit the delightful crackers’ versatility.

Charcoal biscuits are an unusual variant—dusky gray, cosseting, chiplike wafers popular in the nineteenth and early twentieth centuries as gastrointestinal purifiers, and still used as such today. Composed of willow charcoal powder, wheat flour, eggs, salt, and the merest hint of sugar, they are teasingly gritty on the tongue yet innocently neutral in flavor, working as palate cleansers after intensely sweet desserts.