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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
"I controlled my laughter and simple said "No,I am very busy,so I can't write any code for you". The moment they heard this all the smiling face turned into a sad looking face and one of them farted. So I had to leave the place as soon as possible."
- 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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Brisingr Aerowing wrote: And if you do, where do you get it?
I make the biscuits and gravy from scratch.
"One man's wage rise is another man's price increase." - Harold Wilson
"Fireproof doesn't mean the fire will never come. It means when the fire comes that you will be able to withstand it." - Michael Simmons
"You can easily judge the character of a man by how he treats those who can do nothing for him." - James D. Miles
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I tried some last year at a Diner in Montpelier (Vermont) and it was crap.
BTW, the Diner was replaced with a Pub this year ...
I'd rather be phishing!
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Bojangles makes decent B&G
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THIS!
Although their gravy used to be better. They've made it more mild than 30 years ago.
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Bojangles, one good thing North Carolina will always be able to claim.
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Oh, gack, you just made me throw up a little bit in the back of my throat.
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