LogFAQs > #956060038

Shark8637 posted...

You're right, it's about texture. Biscuits are hard. We consider American biscuits to be savory scones. The Wikipedia articles on shortbread and biscuit covers it:

https://en.m.wikipedia.org/wiki/Biscuit
https://en.m.wikipedia.org/wiki/Shortbread

Shortbread is just shortbread. We'd consider it a biscuit, but usually just call it shortbread. I'm wondering if you mean something different, because I've never heard of the plural, "shortbreads".

Nope, that is what I mean. I may actually be misusing the plural, but meh. I believe Scottish shortbread is a little more rigidly defined than what the term covers in NA (which, in turn, I believe has been heavily influenced by what the rest of Europe has done with the concept), but it's all variations on the simple sugar/butter/flour formula, which gets mixed together all at once in a sort of hybrid between a creaming method (mixing butter with sugar first) and a biscuit/scone method (coating fat particles with flour).

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