Topic: Butter

@JR: i'm into google, dude. i could'a done this, but i wasn't in that kind of mood.
_{i am also into waffles and biscuits... mmm}

Wow, thats pretty unanimous. I hate to say I'm on the room temp side, though kept in an air tight container. in my house we're big into toast and bagles and we just got impatient with the cold stuff. I used to really like smart balance type things, but somehow my wife convinced me it was less healthy because it supposedly wasn't all natural. Either way, I am now really craving every type of biscut I could ever think of thanks to this thread!

No, those are definitely called "cookies"....or crackers; I can't really tell

This is a cake
...crazy Brits.

Put it in your belly.

From a food safety standpoint, it should be stored in the refrigerator. As a dairy product, butter can and eventually will go rancid, and of course that won't do wonders for your gastrointestinal health (it won't kill you ... though depending on how sick you get, you may wish you were dead). For short periods of time, butter at room temperature is fine, so if you want to take your butter out of the fridge prior to breakfast to allow it to get to room temp, and put it back when breakfast is over ... no worries there. Most butter is salted, which acts as a preservative though it won't completely inhibit bacteria (which is why excessively long periods of time at room temperature are not recommended).

Mmmmm, I can feel my artieries corroding just looking at 'em!

I guess an American biscuit is the same as a British scone.
But if said biscuit/scone is not plain, then I believe it is still called a scone in America.
For example, a raspberry scone.

@NotEnoughGolds: in my experience, scones are much more dense and chewy than a nice, light, fluffy biscuit.

C'mon, gang. This.

You'll never look back.

EDIT: It's called a "butter bell or keeper."

We have a butter dish with a lid on it. We always keep one stick of butter on it, and the rest stays in the fridge. We have had sticks of butter in the dish for a week at most, and I don't think that it affects the butter much.