this post was submitted on 11 Mar 2025
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It's different than a scone, which is dense. Southern USA has a special kind of flour we use when we make our biscuits that has lower protein and gluten content. It makes for a much softer dough, and a softer end result.
I want desperately to leave my country and go to another one, bring some of our soft red winter wheat seeds with me, and begin making southern (US) style biscuits for the masses somewhere else. I'd make biscuits n gravy and I'd share them with the world.
If you ever come through West Virginia, don't miss Tudor's Biscuit World. They're literally everywhere. I have had so many home made southern style soul food biscuits in my life but nothing beats Tudor's. The biscuits and gravy are top notch but you'll be doing yourself wrong if you don't get a sandwich. Some people get a side of gravy to dip the sandwich.