I don’t get the petulant attitude about basic word differences. Different food and linguistic traditions exist in different places. Absolutely bonkers, right?

Early British settlers in the United States brought with them a simple, easy style of cooking, most often based on ground wheat and warmed with gravy. Most were not wealthy men and women, and so it was a source of cheap nutrition.

A very similar practice was also popular once with the Royal Navy as hard, flour-based biscuits would keep for long journeys at sea but would also become so difficult to chew that they had to be softened up. These were first introduced in 1588 to the rations of ships and found their way into the New World by the 1700s at the latest.

The biscuit emerged as a distinct food type in the early 19th century, before the American Civil War. Cooks created a cheaply produced addition for their meals that required no yeast, which was expensive and difficult to store. With no leavening agents except the bitter-tasting pearlash available, beaten biscuits were laboriously beaten and folded to incorporate air into the dough which expanded when heated in the oven causing the biscuit to rise. In eating, the advantage of the biscuit over a slice of bread was that it was harder, and hence kept its shape when wiping up gravy in the popular combination biscuits and gravy.

American biscuits and gravy are direct descendants of British biscuits and gravy. And American biscuits are not scones