What is the difference between biscuits and cookies? In America biscuits are defined as a savory, short, quick bread usually eaten for breakfast, and cookies are considered sweet little baked goods. In Singapore, they are the same thing - sweet baked goods.
Simple baked goods as written in Martha Stewart's baking handbook.
Recipe: Buttermilk biscuits (from Martha Stewart's Baking Handbook)
Ingredients4 cups all purpose flours, plus more for dusting
1 tbsp plus 1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp sugar
1 cup (2 sticks) unsalted butter, cold, cut into small pieces
1-3/4 cups buttermilk, plus more for brushing
Preheat the oven to 375 degrees F. In a large bowl, whisk together flour, baking powder. baking soda, salt and sugar using a pastry blender, cut in the butter until the mixture resembles coarse crumbs with a few larger clumps remaining.
Pour in the buttermilk; using the rubber spatula, fold in buttermilk into the dough working in all directions and incorporating crumbs at the bottom of the bowl, until the dough comes together. The dough will be slightly sticky: DO NOT OVERMIX!
Turn out the dough onto a lightly floured work surface, With floured fingers, gently pat the dough into a round about 1-inch thick, pressing in any loose bits. Do not over-work the dough. Use a floured 2-1/4 inch round biscuit cutter to cut out the biscuits as close together as possible. (Use one cut edge as the edge for the next biscuits.)
Bake, rotating the sheet halfway through, until the biscuits are golden and flecked with brown sports, 18 to 20 minutes. Transfer to wire rack to cool.