Biscuits in England: hard, chewy, flat.

Biscuits in America: soft, fluffy, tall. 

Breadsticks in England: crispy, snappy. 

Breadsticks in America: miniature French breads with different flavors. 

Muffins in England: floury, flat, good for sandwiches. 

Muffins in America: damper, taller, bad for sandwiches but often full of stuff. 

Apparently, baked goods in England: crispy, flat. 

Apparently, baked goods in America: soft, tall. 

Did American bakers just go “yeah nothing is soft enough”, or are these the variations that developed when people tried to make versions that you eat on their own?