US biscuit are like a plain scone. They're often served when you have gravy - very nice to sop up meatjuice with. This is why the Yanks are confused when we offer them a biscuit with a cup of tea.
Watercress is a fine green shoot, a bit like a mung bean shoot but finer. You'll see it at the supermarket with the other green stuff
And Grits are basically like porridge, served as a side-dish with things like fried eggs. I've had them once and liked them, but you can see Moxie's reaction.
In the US there's a regional thing about grits - they're ubiquitous in the southern US (southeast to mid-Texas) and generally looked at oddly everywhere else.
Real True Southerners eat them with ham or sausage gravy slathered on, which to my mind defeats the purpose. They've got a delicate buttery flavor and a texture somewhat chewier than cream-of-wheat (farina prepared as a porridge, usually for breakfast.)
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watercress
US biscuit
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Watercress is a fine green shoot, a bit like a mung bean shoot but finer. You'll see it at the supermarket with the other green stuff
And Grits are basically like porridge, served as a side-dish with things like fried eggs. I've had them once and liked them, but you can see Moxie's reaction.
Each to their own!
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Real True Southerners eat them with ham or sausage gravy slathered on, which to my mind defeats the purpose. They've got a delicate buttery flavor and a texture somewhat chewier than cream-of-wheat (farina prepared as a porridge, usually for breakfast.)
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