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And if you do, where do you get it?
I like B&G, and I usually get it from Arby's (They do a true Southern-Style B&G. Yum!) I've also heard good things about Hardees' B&G.
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The metaphorical solid rear-end expulsions have impacted the metaphorical motorized bladed rotating air movement mechanism.
Do questions with multiple question marks annoy you???
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Brisingr Aerowing wrote: where do you get it?
Homemade. 
There are two kinds of people in the world: those who can extrapolate from incomplete data.
There are only 10 types of people in the world, those who understand binary and those who don't.
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Scones should be served with Jam and Clotted Cream, not with a savoury jus.
A Biscuit is a crisp, baked product that you would probably miss-label as a "Cookie". A "Cookie" is soft, not crisp.
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I agree, by the way I only just found out its quite easy to make your own clotted cream. It has to be strawberry jam too. 
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I believe most people do it the other way, but there is no right or wrong way apparently. 
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KennethKennedy wrote: there is no right or wrong way
Oh yes there is. In Devon (where I first lived in this country) it is cream first. In Cornwall (where my son lives) it is apparently jam first. I know which tastes better. 
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Cream first has more calories though, worth considering if watching your weight.
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KennethKennedy wrote: Cream first has more calories
How does that work if the amounts are the same?
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"biscuits" in parts of the US can also be what the rest of of the world calls muffins.
Sin tack
the any key okay
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Lopatir wrote: what the rest of of the world calls muffins.
Here in Blighty we call them scones (rhymes with cones, not cons).
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southern biscuits are much lighter than scones.
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Richard MacCutchan wrote: ...(rhymes with cones, not cons).
You have that arse backwards. What you propose is the abominal pronunciation of the Yanks.
Michael Martin
Australia
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- Mr.Prakash One Fine Saturday. 24/04/2004
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US biscuits are not scones.
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And judging by the picture on Wikipedia[^], US gravy is not gravy.
"These people looked deep within my soul and assigned me a number based on the order in which I joined."
- Homer
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that's because your country doesn't know food.
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And yet everything I've seen, heard or read about your country's cuisine suggests you value quantity over quality. 
"These people looked deep within my soul and assigned me a number based on the order in which I joined."
- Homer
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Richard Deeming wrote: US gravy is not gravy.
I'm not going to argue with that. It seems that most low-viscosity food garnishes that contain cornstarch or flower as a thickening agent is called gravy even when they are clearly a sauce or a roux.
if (Object.DividedByZero == true) { Universe.Implode(); }
Meus ratio ex fortis machina. Simplicitatis de formae ac munus. -Foothill, 2016
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Foothill wrote: It seems that most low-viscosity food garnishes that contain cornstarch or flower as a thickening agent is called gravy even when they are clearly a sauce or a roux.
well yes, gravy is a sauce.
A sauce made by mixing the fat and juices exuded by meat during cooking with stock and other ingredients.
Oxford Dictionaries[^]
roux is fat and flour, used to make sauces (including gravy)
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And despite many visits to the US I never managed to see B&G on a menu. Obviously my loss.
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it's mostly a breakfast thing, and probably harder to find outside the south (south-east, that is).
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Closest I got to the South was Dallas. Most of my visits were Colorado (beautiful state) and the Western seaboard (LA, Bay area, Portland, Seattle, Vancouver - both of them).
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i can't say i'd recommend seeking it out, next time you're over here. but it's not bad if you come across it. it's very filling!
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You should be able to find it in a Dallas breakfast place. All the other geography you list is pretty much out of the zone. Even if they have it, it won't be the good kind.
I'm retired. There's a nap for that...
- Harvey
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