I've never noticed thise canned biscuits to be sweet, but they have the wrong texture. Too flaky. I usually use Jiffy biscuit mix.
I've just googled to check what an American biscuit is. It looks like what I thought it was - what we'd call a scone [skon]. What I'm not understanding is having them as the carb portion of breakfast or dinner lol
We eat scones as a stand alone morning tea, lunch or afternoon tea food only. If they are plain we might have jam and cream with them and a cup of tea (altogether called a Devonshire Tea). Often people bake in dates, or cheese. A full savory scone might have cheese, bacon, onion, capsicum (bell pepper), tomato, and on devastating occasions, corn. At home I make scones that seem more like your Red Lobster biscuits (we don't have that chain) - a bit wetter and not rolled or shaped, just cooked in spoonfuls. I'm not sure why you'd buy a can of mix when the only dry ingredients are flour, salt and baking powder. Well, and since I make cheese scones I tend to add a sprinkle of paprika (unsmoked). I also usually make a 50/50 mix of white to wholemeal flour as it makes them a little fluffier.
Scones are a little different.
I use a mix I can add water to because I don't drink milk...lol
Oh, and please don't compare Red Lobster to real food
Sometimes things get lost in translation lolSome years ago Tam and I stopped at a small town diner in Utah. "Oh cool!" I said on reading the menu, "They have scones out here. I will have tea and scones." What arrived was some kind of large deep fried pastry. Weird.
Is it racist to invoke fry bread? How about hamburgers? I'm mostly Caucasian -- enough to pass as a white guy (with some Indian of the feather and fry bread variety stirred in). So I suppose I should get upset if someone calls us hamburger eater?