Quickbreads

Quickbreads are named so for two reasons: they are quick to prepare and are best if eaten shortly after baked. These breads stale quickly.

There are regional differences for quickbreads such as biscuits and scones.

The term "biscuit" originated from French, and it refered to goods that were baked until dry and hard. Biscotti, though of Italian origin, is an excellent representation of the original meaning of a biscuit. It is made from a lean dough leavened with baking powder, baked, cut crosswise into thin pieces, and rebaked to dry at low temperature. Modern French and English biscuits refer to long-keeping sweets or cookies.

American biscuits are entirely different. In the US, biscuits contain no sugar, and often no eggs. They are made from a moist dough of milk or buttermilk, flour, fat (butter), and baking soda. Minimally handled, the dough is briefly baked into a soft bread.

The term "scone" is just as ambigous. Originally scones come from Scottland. Scottish and English scones are similar to American biscuits. Both are flaky and moist, except that scones are sweeter and often incorporate dried fruit. Different areas of the US have their own versions of scones.

Scones are usually accompanied by tea or coffee.