Order Biscuits in London and You Get Cookies: 14 American vs British Food Mix-Ups, With Recipes

Order biscuits in London and you get a cookie. Ask for chips and you get fries. Say you want pudding and you might be handed a warm slice of cake. American and British food share a lot of the same words, but the plates that show up can be wildly different, and videos of Brits trying biscuits and gravy for the first time have pulled millions of views. Here are the everyday dishes that get lost in translation, what each word really means on both sides of the Atlantic, and a recipe so you can taste the difference at home. Put the kettle on and let’s dig in..

Biscuits: Southern Biscuits and Gravy vs a British Biscuit With Tea

In the American South, a biscuit is a tall, flaky, buttery bread split open and smothered in peppery sausage gravy. In Britain, a biscuit is what Americans call a cookie, usually dunked in a cup of tea. When British teens tried biscuits and gravy on camera, many were shocked that gravy could be white. Have you ever had to explain this one to a friend from overseas?

You will need: Biscuits: 2 cups flour, 1 tablespoon baking powder, 1 teaspoon sugar, 1 teaspoon salt, 1/2 cup very cold butter, 3/4 cup cold buttermilk. Gravy: 1 lb breakfast sausage, 1/3 cup flour, 3 cups whole milk, salt and plenty of black pepper.

How to make it: 1. Heat the oven to 450F. 2. Mix flour, baking powder, sugar and salt, then grate in the cold butter. 3. Stir in buttermilk just until it comes together, pat 1 inch thick, fold twice and cut rounds. 4. Bake 12 to 14 minutes until tall and golden. 5. Brown the sausage, sprinkle in the flour and cook 1 minute. 6. Slowly whisk in milk and simmer until thick, season well and spoon over split biscuits.

Scones vs American Biscuits: A British Food Classic

A British scone looks a lot like an American biscuit, but it is a little sweeter, made with an egg, and served with tea, clotted cream and strawberry jam instead of gravy. The great British food debate is which goes on first. In Devon it is cream first, in Cornwall it is jam first. Quick poll: A) cream first, B) jam first, C) butter only, or D) give me the biscuit and gravy?

You will need: 2 cups flour, 1 tablespoon baking powder, 3 tablespoons sugar, pinch of salt, 6 tablespoons cold butter, 1 egg, 1/2 cup milk, 1/3 cup raisins (optional), clotted cream or whipped cream and strawberry jam to serve.

How to make it: 1. Heat the oven to 425F. 2. Mix flour, baking powder, sugar and salt and rub in the butter with your fingertips. 3. Beat the egg with the milk, keep 1 tablespoon for brushing, and stir the rest in with the raisins. 4. Pat 1 inch thick and cut straight down with a round cutter, no twisting. 5. Brush the tops with the egg wash. 6. Bake 12 to 15 minutes and serve warm with cream and jam.

Chips, Fries and Crisps: The Word That Confuses Everyone

In the UK, chips are thick cut fried potatoes, the kind you get with fish wrapped in paper. What Americans call chips, Brits call crisps. And skinny fries? Those are fries in both places. Proper British chippy chips are cooked twice, first gently to soften and then hot to crisp, and finished with salt and malt vinegar. Vinegar on fries: yes or absolutely not?

You will need: 2 lb russet or Maris Piper style potatoes, vegetable oil for frying, flaky salt, malt vinegar to serve.

How to make it: 1. Peel and cut the potatoes into thick 1/2 inch batons. 2. Rinse well and simmer in salted water 4 to 5 minutes until just tender. 3. Drain and dry completely on a towel. 4. Fry at 275F for 5 minutes, then lift out and rest. 5. Fry again at 375F for 3 to 4 minutes until deep golden. 6. Salt right away and splash with malt vinegar.

Jelly vs Jam: The Victoria Sponge Answer

Ask for jelly in Britain and you get a wobbly gelatin dessert, the kind Americans bring to potlucks in a mold. The fruit spread on toast is jam. That is why a peanut butter and jelly sandwich can confuse a Brit. The best way to taste British jam at its finest is a Victoria sponge, two light butter cakes sandwiched with raspberry jam and cream, named after Queen Victoria. Which do you spread on toast?

You will need: 1 cup (225 g) soft butter, 1 cup (225 g) sugar, 4 eggs, 1 3/4 cups (225 g) self rising flour, 1 teaspoon baking powder, 2 tablespoons milk, 1/2 cup raspberry jam, 1 cup heavy cream whipped, powdered sugar to dust.

How to make it: 1. Heat the oven to 350F and line two 8 inch pans. 2. Beat butter and sugar until pale, then beat in the eggs one at a time. 3. Fold in flour and baking powder, then the milk. 4. Divide between the pans and bake 20 to 25 minutes. 5. Cool completely. 6. Spread one cake with jam, then whipped cream, top with the other and dust with powdered sugar.

Pudding: Chocolate Pudding vs Sticky Toffee Pudding

In America, pudding is a creamy spoon dessert from a box or a pot. In Britain, pudding often just means dessert, and one of the most loved is sticky toffee pudding: a soft date sponge drowned in hot toffee sauce. It is a favorite in pubs all over the country, especially when it is cold outside. Love it? You will also enjoy our classic British desserts and bakes. Would you eat it with ice cream, custard or cream?

You will need: 1 cup chopped pitted dates, 3/4 cup boiling water, 1 teaspoon baking soda, 1/4 cup soft butter, 3/4 cup brown sugar, 2 eggs, 1 1/4 cups flour, 1 teaspoon baking powder. Toffee sauce: 1/2 cup butter, 3/4 cup brown sugar, 3/4 cup heavy cream, pinch of salt.

How to make it: 1. Soak the dates in boiling water with the baking soda for 10 minutes, then mash. 2. Beat butter and sugar, then add eggs. 3. Fold in flour, baking powder and the date mixture. 4. Bake in a greased 8 inch pan at 350F for 30 to 35 minutes. 5. Simmer the sauce ingredients 3 minutes until glossy. 6. Poke holes in the warm cake, pour over half the sauce and serve with the rest.

Pancakes: Tall Fluffy Stacks vs Thin Pancake Day Pancakes

American pancakes are thick, fluffy and stacked high with butter and maple syrup. British pancakes are thin, more like a French crepe, and they star on Shrove Tuesday, also called Pancake Day, the day before Lent. The classic topping is a squeeze of lemon and a sprinkle of sugar, then you roll them up. It is one of the simplest British food traditions. Have you ever tried them the British way?

You will need: 1 cup flour, pinch of salt, 2 eggs, 1 1/4 cups milk, 1 tablespoon melted butter plus more for the pan, lemon wedges and sugar to serve.

How to make it: 1. Whisk flour and salt, make a well and add the eggs. 2. Slowly whisk in the milk until smooth, then the melted butter. 3. Rest the batter 15 minutes. 4. Heat a lightly buttered 8 inch pan and pour in a thin layer, tilting to cover. 5. Cook about 1 minute per side. 6. Squeeze over lemon, sprinkle with sugar and roll up.

Breakfast: The Diner Plate vs the Full English, British Food at Its Heartiest

An American diner breakfast means eggs any style, crispy bacon, hash browns and maybe a short stack. A full English breakfast brings eggs, back bacon, sausages, baked beans, grilled tomato, mushrooms and toast, with black pudding in some places. Beans at breakfast are the British food detail that surprises a lot of Americans, but most who try it come back for more. Beans for breakfast: A) love it, B) no thanks?

You will need: Per plate: 2 pork sausages, 2 slices back bacon or thick bacon, 2 eggs, 1/2 can baked beans in tomato sauce, 1 tomato halved, 4 mushrooms, 1 tablespoon butter, 2 slices toast.

How to make it: 1. Bake or fry the sausages until browned, about 15 minutes. 2. Fry the bacon in the same pan. 3. Cook the tomato halves and mushrooms in butter until soft. 4. Warm the beans in a small pot. 5. Fry the eggs to your liking. 6. Toast the bread and pile everything on a warm plate.

Thanksgiving Dinner vs the Sunday Roast, a British Food Tradition

Brits do not celebrate Thanksgiving, but they have their own big comfort meal every single week: the Sunday roast. Roast beef, chicken or pork comes with crispy roast potatoes, Yorkshire puddings, seasonal vegetables and plenty of gravy. It is the British food ritual families gather for, a lot like our turkey dinner, just without the pumpkin pie. Would you trade one Thanksgiving for a Sunday roast?

You will need: 1 whole chicken (about 4 lb), 2 tablespoons butter, 1 lemon, 4 garlic cloves, thyme, 2 lb potatoes, 3 tablespoons oil, carrots and green vegetables, 2 tablespoons flour, 2 cups chicken stock.

How to make it: 1. Heat the oven to 425F. 2. Rub the chicken with butter, salt and pepper and stuff with lemon, garlic and thyme. 3. Roast about 1 hour 20 minutes until the thigh reads 165F. 4. Parboil peeled potato chunks 8 minutes, shake to rough them up and roast in hot oil 45 minutes. 5. Rest the chicken and stir the flour into the pan juices, then whisk in stock and simmer. 6. Serve with vegetables and gravy.

Cornbread vs Yorkshire Pudding

Every Southern table has a pan of cornbread. In England, the bread side for a roast is the Yorkshire pudding, which is not a pudding at all. It is a light, crispy, puffy batter baked in very hot fat until it rises tall and hollow, perfect for holding gravy. The secret is smoking hot oil and never opening the oven door. Cornbread or Yorkshire pudding with your roast?

You will need: 3 eggs, 3/4 cup flour, 3/4 cup milk, pinch of salt, 1/4 cup vegetable oil or beef drippings.

How to make it: 1. Whisk eggs, flour, milk and salt into a smooth batter and rest 30 minutes. 2. Heat the oven to 450F. 3. Put 1 teaspoon oil in each cup of a 12 cup muffin tin and heat 10 minutes until smoking. 4. Quickly pour batter into the hot cups, about half full. 5. Bake 20 to 25 minutes without opening the door. 6. Serve right away with roast and gravy.

Sweet Iced Tea vs a Proper Hot Cuppa

In the South, tea means a tall glass of sweet iced tea with lemon on the porch. In Britain, tea means a hot, strong cup with a splash of milk, often several times a day. Many Brits are amazed that Americans drink it cold and sweet, and plenty of Americans are amazed by milk in tea. Tea is the heart of British food culture. Here is the Southern classic, plus how a Brit brews a cup. Team iced or team hot?

You will need: Sweet tea: 6 black tea bags, 8 cups water, 3/4 to 1 cup sugar, pinch of baking soda (optional), lemon slices, ice. British cup: 1 black tea bag, freshly boiled water, a splash of milk.

How to make it: 1. Bring 4 cups water to a boil, remove from heat and steep the tea bags 5 to 7 minutes. 2. Remove the bags and stir in the sugar and baking soda until dissolved. 3. Add 4 cups cold water and chill. 4. Serve over ice with lemon. 5. For a British cup, pour boiling water over a tea bag in a mug and steep 3 to 4 minutes. 6. Remove the bag and add milk to taste.

Mac and Cheese vs Cauliflower Cheese, a British Food Favorite

Americans have mac and cheese at every holiday table. Brits have its vegetable cousin, cauliflower cheese, which is tender cauliflower baked in a sharp cheddar sauce until bubbling and golden. It is a classic British food side with the Sunday roast and even kids who say they hate cauliflower tend to ask for seconds. Could this sneak onto your Thanksgiving table this year?

You will need: 1 large cauliflower cut into florets, 3 tablespoons butter, 3 tablespoons flour, 2 cups milk, 1 teaspoon mustard, 1 1/2 cups grated sharp cheddar, salt, pepper, pinch of nutmeg.

How to make it: 1. Heat the oven to 400F. 2. Boil the florets 5 minutes, drain well and place in a baking dish. 3. Melt the butter, stir in the flour and cook 1 minute. 4. Whisk in the milk and simmer until thick. 5. Off the heat stir in mustard, 1 cup cheese, salt, pepper and nutmeg. 6. Pour over the cauliflower, top with the rest of the cheese and bake 20 to 25 minutes.

Pie: Sweet Fruit Pie vs the Savory Pies of British Food

Say pie in America and most people think apple, cherry or pumpkin. Say pie in Britain and you are just as likely to get a savory one filled with beef and gravy, sold everywhere from bakeries to football grounds. This steak and onion pie is pure British food comfort, with tender beef under a flaky golden lid. Sweet pie or savory pie?

You will need: 1 1/2 lb beef chuck in 1 inch cubes, 2 tablespoons flour, 2 tablespoons oil, 1 large onion chopped, 2 carrots diced, 2 cups beef stock, 1 tablespoon Worcestershire sauce, 1 teaspoon thyme, salt, pepper, 1 sheet puff pastry, 1 egg beaten.

How to make it: 1. Toss the beef in flour, salt and pepper and brown in oil in batches. 2. Soften the onion and carrots in the same pot. 3. Add the beef, stock, Worcestershire and thyme, cover and simmer 1 1/2 hours until tender. 4. Cool the filling and spoon into a pie dish. 5. Cover with puff pastry, cut a vent and brush with egg. 6. Bake at 400F for 25 to 30 minutes until puffed and golden.

Candy vs Sweets: Homemade Butter Toffee

Americans buy candy. Brits buy sweets, and old fashioned sweet shops still sell toffee and fudge by weight from big glass jars. Toffee is old school British food at its sweetest, and homemade butter toffee only needs a few ingredients and a thermometer, and it snaps beautifully once it cools. Wrap pieces in wax paper and you have an easy holiday gift. What candy did you buy with your pocket money as a kid?

You will need: 1 cup butter, 1 cup sugar, 2 tablespoons water, 1 tablespoon light corn syrup, 1/2 teaspoon salt, 1 teaspoon vanilla, 1/2 cup chopped toasted almonds (optional).

How to make it: 1. Line a baking sheet with parchment. 2. Melt butter, sugar, water, corn syrup and salt in a heavy pot over medium heat, stirring. 3. Boil, stirring often, until it reaches 300F and turns deep amber, about 15 minutes. 4. Off the heat stir in vanilla and almonds. 5. Pour onto the sheet and spread thin. 6. Cool completely and break into pieces.

Cookies vs Biscuits: Chewy Cookies vs Buttery Shortbread

Here is where it all comes full circle. An American cookie is usually big and chewy. A British biscuit is smaller, crisp and made for dunking in tea, and the king of them all is Scottish shortbread. It needs only butter, sugar and flour, and the result is rich and crumbly. Which would you reach for first, a warm chewy cookie or a buttery shortbread finger?

You will need: 1 cup (225 g) soft salted butter, 1/2 cup (100 g) sugar plus extra for sprinkling, 2 cups (250 g) flour, 1/4 cup cornstarch or rice flour.

How to make it: 1. Heat the oven to 325F. 2. Beat butter and sugar until smooth. 3. Mix in the flour and cornstarch until a soft dough forms. 4. Press into an 8 inch square pan and prick all over with a fork. 5. Bake 35 to 40 minutes until pale golden. 6. Sprinkle with sugar, cut into fingers while warm and cool in the pan.