I might be biased because I like chocolate mint, but they're pretty nice bikkies!

[leecetheartist]

Bear in mind that I'm in Australia.

We discovered these at the City Beach IGA.  For my U.S readers biscuits and 'bikkies' are a general term for what you would probably call
cookies. We can have savoury biscuits and sweet biscuits. I've never heard of a savoury cookie. Cookies is used as a term here as well but 
 what some people in the U.S call biscuits sound more to me like a flat scone.

Comments

[shadowkat]

Well no, biscuits in the US are puffier than a scone. They are actually a quick bread. And never served with cream or tea. It can be opened and is savory. We'd never put cream in them, and usually butter, sometimes jam, often covered with gravy.

I despise them and can't eat them, while I actually like scones and the gluten-free variety aren't bad. Biscuits - I didn't like prior to being diagnosed.

Here's what they look like -- they have more baking soda in them than scones do, and rise much higher.

Joy of Baking Biscuits

In North America a "biscuit" is a small quick bread that is made with flour, butter (or lard or shortening), baking powder (soda), milk (buttermilk), eggs, and sometimes a small amount of granulated white sugar. A perfect biscuit, in my mind, should have a golden brown crusty top and bottom and when you split it in half it should be soft and flaky and moist enough to absorb a pat of butter, which is absolutely necessary.

From Wiki:

American biscuits are almost always a savoury food item. Sugar is rare and not part of the traditional recipe; such would have been difficult to get during the Civil War as evidenced by supply lines in the South getting disrupted by battle and the blowing up of railroads.[8] (Non-sweet and crunchy foodstuffs are always called "crackers.") They are not, and as illustrated above, never have been intended for consumption as a dessert or a sweet treat and are strictly savory in nature. A typical recipe will include baking powder or baking soda, flour, salt, shortening or butter, and milk or buttermilk.[9] The percentages of these ingredients vary as historically the recipe would pass orally from family to family and generation to generation, but unlike scones, no recipe for Southern biscuits includes nuts, raisins, or dried fruit and they are never served with clotted cream: the South is one of the only areas of the nation with any preference at all for tea over the national love of coffee,[10][11] but the hot and humid weather makes iced tea, sun tea, and sweet tea far more common and drank without accompaniment.

Biscuits can be prepared for baking in several ways. The dough can be rolled out flat and cut into rounds, which expand when baked into flaky-layered cylinders. If extra liquid is added, the dough's texture changes to resemble stiff pancake batter so that small spoonfuls can be dropped into the baking sheet to produce "drop biscuits", which are more amorphous in texture and shape.

Large drop biscuits, because of their size and rough exterior texture, are sometimes referred to as "cat head biscuits". A common variation on basic biscuits is "cheese biscuits", made by adding grated Cheddar or American cheese to the basic recipe.[12].

At other times, biscuits are consumed for breakfast. They are meant to be served warm with a choice of spread of butter, honey, or some fruit based jam; otherwise they are cut in half and become the Southern version of the breakfast sandwich, in which any combination of Country ham, tomato, scrambled eggs, bacon, or sausage is put in the biscuits halves as a filling. For dinner, they are a popular accompaniment to fried chicken, nearly all types of Southern barbecue, and several Lowcountry dishes.[13] They also often figure in to the Southern version of Thanksgiving dinner as well. [14]

Home cooks may use refrigerator biscuits for a quicker alternative to rolled or drop biscuits. Refrigerator biscuits can even be cooked over a campfire on a stick.[15]

A sweet biscuit layered or topped with fruit (typically strawberries), juice-based syrup, and whipped cream is called shortcake. A type of biscuit called an "angel biscuit" contains yeast as well, as do those made with a sourdough starter.

[runpunkrun]

I'm a big fan of chocolate mint, too!

And thanks for including a photo. Though could you please edit your post to put it behind a cut?

[leecetheartist]

Sure, sorry about that, I usually do but I was overcome with chocmint enthusiasm. :-)

[runpunkrun]

Understandable. It's always exciting to find tasty new GF products. :D