To understand American cuisine, recognize this: it's a war on texture. Everything should lack physical integrity. You need to feel that if you were to junk any item in hot water it would disintegrate.

The world has "biscuits" but we have cookies. The big difference? A cookie is uber-sweet and has no physical integrity. It can't survive a dunk in hot tea.

We have "bread" which is like real bread, except the crust of ours is softer than the innards of yours, and the innards of ours are much softer than the crust. Also full of sugar.

In the UK you have scones. We have a bread we call "biscuits" which is kinda like savory scones with no structural integrity. When you butter one, it comes apart in crumbs and rolls up behind the knife unless the butter is melted to goo first.

Likewise, we have "jerky" which is really a soft, chewy sausage. Midwestern food also features veggies and meats cooked until "fork tender" -- which means you don't actually have to chew it at all as it has fallen apart in the broth.

The stuff is delicious here, but having traveled I have come to appreciate texture so our family cuisine is a mix of rustic european style breads, crisp veg, and of course some midwestern American staples (chili, soup, pot roast, etc).

And, yeah, we have gravy y'all don't know about: sawmill gravy is a thick (almost gelatinous) flour-based gravy with bacon or sausage chunks in it served over our savory "biscuits" (not cookies!) and it's delicious. Esp with pepper.

Here is a good example:

Crispy bacon (the only kind we know, and an exception to "war on texture), fried egg, and "biscuits" with sausage gravy.

I'm hungry. Better go get a snack and GBTW.