Yeah but a roll of biscuits where I’m from is a packet of hobnobs, which are already cooked when you buy them and would probably be called something like ‘a stack of cookies’ in your country.

So in the usa a roll of biscuits is the name for the raw dough in a cardboard cannister, that you portion and bake yourself, right?

And usa biscuits are kinda similar to english scones.

So is the packaging pressurised because the dough is yeasted/leavened? Or because of being packaged with a non oxygen gas as a preservative? I know you guys really like long shelf lives with your processed foods.

Would nitrogen be used? Or is carbonated dough a thing? And would that even work as a preservative or a leavening agent? Nah, thinking about it force carbonation in dough would be likely be bitter and have a really rank texture once baked.

Ok, so it’s probably nitrogen or maybe bicarb? Would bicarb remain stable and unreacted in the dough for a full shelf life, and still work?

And I think usa biscuits are unlikely to be a yeasted, I remember usa folk on baking subreddits talking about only ever using yeast for bread and how they found it very weird and ‘not normal’ that yeast in cakes/non-bread baked goods is a thing in other places.

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(No spoilers please, the fun bit of all this is in the figuring it out!)