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Bread buns |
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#1 |
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Forum Member
Join Date: May 2003
Location: Derby, UK
Posts: 23,456
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Bread buns
Everywhere has different names for calling a bread bun...
Teesside = stotty Manchester = barm Derby = Cob any more? |
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#2 |
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Inactive Member
Join Date: Jun 2008
Location: England
Posts: 704
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We'd call a soft floury roll a 'batch' in Cheshire.
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#3 |
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Forum Member
Join Date: Feb 2006
Posts: 1,508
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Lol @ bread bun
I've not heard it called that before!There's also bap. My relatives range from south west, burton on trent, newcastle and kent/south east with myself having been to uni in leicester. Can just imagine the confusion 'can you pass me a .....'
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#4 |
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Join Date: Feb 2008
Location: Calle Embajadores 28010
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'Biscuits'... in America!!
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#5 |
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Join Date: May 2003
Location: Derby, UK
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Quote:
Lol @ bread bun
I've not heard it called that before!also in teesside we'd call them fadge's! SWEAR DOWN!!!! |
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#6 |
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Join Date: Jul 2007
Posts: 4,999
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Quote:
'Biscuits'... in America!!
![]() Thats not true. Biscuits are something else. |
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#7 |
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Join Date: Aug 2006
Posts: 12,236
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Quote:
Thats not true. Biscuits are something else.
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#8 |
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Join Date: Jan 2007
Location: Swashbuckling on Melee Island.
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bread roll.
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#9 |
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Join Date: Dec 2006
Posts: 1,295
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American biscuits are what we call scones.
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#10 |
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Join Date: Oct 2006
Location: Lancashire
Posts: 908
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I've seen them called Teacakes in Yorkshire chippies. Chips & raisins I thought, wtf!
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#11 |
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Join Date: Jul 2005
Posts: 8,151
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not just stotty , try googling stotty cake !!!!!!!
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#12 |
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Join Date: Nov 2007
Location: The Big Smoke
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I call them 'Lightly-floured-crusty-but-soft-in-the-middle-doughy-baps'
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#13 |
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Join Date: Feb 2008
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Quote:
Thats not true. Biscuits are something else.
nothing like a scone.... different texture..... everything...
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#14 |
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Join Date: May 2003
Location: Derby, UK
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Quote:
Hmmmm... strange!! At a Tex-Mex eatery in Houston one time, i was indulging in a rather firey Chilli Con Carne and i was offered a 'Biscuit'..... it looked
nothing like a scone.... different texture..... everything... ![]() |
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#15 |
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Join Date: Jul 2007
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Quote:
Hmmmm... strange!! At a Tex-Mex eatery in Houston one time, i was indulging in a rather firey Chilli Con Carne and i was offered a 'Biscuit'..... it looked
nothing like a scone.... different texture..... everything... ![]() Biscuits in North American usage In American English, a "biscuit" is a small form of bread made with baking powder or baking soda as a leavening agent rather than yeast. (Biscuits, soda breads, and corn bread, among others, are sometimes referred to collectively as "quick breads" to indicate that they do not need time to rise before baking.) Biscuits are extremely soft and similar to scones. In the United States, there is a growing tendency to refer to sweet variations as "scone"[citation needed] and to the savory as a "biscuit", though there are exceptions for both (such as the cheese scone). A sweet biscuit served with a topping of fruit and juice is called shortcake. In Canada, both sweet and savory are referred to as "biscuits", "baking powder biscuits" or "tea biscuits", although "scone" is also starting to be used. Biscuits are a common feature of Southern U.S. cuisine and are often made with buttermilk. They are traditionally served as a side dish with a meal, especially in the morning. As a breakfast item they are often eaten with butter and a sweet condiment such as molasses, light sugarcane syrup, sorghum syrup, honey, or fruit jam or jelly. With other meals they are usually eaten with butter or gravy instead of sweet condiments. However, biscuits and gravy (biscuits covered in country gravy) are usually served for breakfast, sometimes as the main course. A common variation on basic biscuits is "cheese biscuits", made by adding grated Cheddar or American cheese to the basic recipe. American 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". Pre-shaped ready-to-bake biscuits can also be purchased in supermarkets, in the form of small refrigerated cylinders of dough. Biscuits are now ubiquitous throughout the U.S. and feature prominently in many fast food breakfast sandwiches. The biscuit sandwich burst onto the scene primarily through the Hardee's chain of restaurants as an answer to the McDonald's Egg McMuffin. Along with the traditional country ham, Hardee's added sausage, cheese, eggs, steak, and even chicken to the breakfast bread. Breakfast biscuits are much bigger than ham biscuits, most as big or bigger than a typical fast food hamburger. In addition, biscuits are commonly found as a side dish at fried chicken restaurants such as Kentucky Fried Chicken, Church's Chicken, Chicken Express, and Popeyes Chicken & Biscuits. So, different to British biscuits and also different to Bread Rolls. |
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#16 |
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Join Date: Feb 2008
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Quote:
From Wiki:
Biscuits in North American usage. . . So, different to British biscuits and also different to Bread Rolls. (In fact... the more i think about it, it resembled a kind of Brioche......)
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#17 |
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Join Date: Oct 2006
Location: Fort William
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Quote:
Everywhere has different names for calling a bread bun...
Teesside = stotty Manchester = barm Derby = Cob any more? It took me ages to get used to calling them rolls in the south |
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#18 |
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Join Date: Nov 2003
Location: London
Posts: 24,469
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A Lancashire bread roll is also an oven bottom.
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#19 |
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Join Date: Feb 2006
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Quote:
In Stockton they were always bread buns, I thought stotty was a Yorkshire word (but it could always be those southerners from Middlesbrough)
It took me ages to get used to calling them rolls in the south
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#20 |
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Location: Derby, UK
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Quote:
In Stockton they were always bread buns, I thought stotty was a Yorkshire word (but it could always be those southerners from Middlesbrough)
It took me ages to get used to calling them rolls in the south it might be yorkshire, but we were yorkshire til about 30 odd years ago
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#21 |
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Join Date: Mar 2008
Location: Lichfield/Southampton
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I always thought a Cob was a Crusty Bap whilst a softer consistency was simply a Bread Bun?
Was bought up in the Walsall area by the way but moved when I was 10, still called it the same though |
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#22 |
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Join Date: Oct 2006
Location: Fort William
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Quote:
how dare you suggest i am a southener!
it might be yorkshire, but we were yorkshire til about 30 odd years ago ![]() ![]() The only advantage of coming from Stockton is that you can call Yorkshiremen southerners
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#23 |
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Join Date: May 2003
Location: Derby, UK
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Quote:
Middlesbrough is south of the Tees, therefore a southern town
![]() i suppose...why you... *shakes fist* |
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#24 |
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Join Date: Oct 2007
Posts: 6,148
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It's a cob
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#25 |
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Join Date: Mar 2008
Location: Wiltshire
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I've heard them called "baps" down south, which alway makes me giggle.
I just call them soft roll or hard rolls, to save confusion/offence
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I've not heard it called that before!