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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
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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
441:. The percentages of these ingredients vary as historically the recipe would pass orally from family to family and generation to generation. Biscuits are almost always a savory food item. Sugar is rare or included in only small quantities, and was not part of the traditional recipe.
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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.
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Biscuits may be eaten for breakfast. They are meant to be served warm with a choice of spread of butter, honey, cane syrup, or some fruit-based jam. A savory breakfast is also possible, with biscuits cut in half becoming the
Southern version of the
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Pre-shaped ready-to-bake biscuits can be purchased in supermarkets, in the form of small refrigerated cylindrical segments of dough encased in a cardboard can. These refrigerator biscuits were patented by
Ballard and Ballard in 1931.
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in the United States, useful for making cookies, cakes, or baking powder biscuits. It consisted of a board to roll the biscuits out on, which was hinged to a metal plate with various biscuit cutter shapes mounted to it.
605:
434:, which was carried by travelers because it stored for long periods of time. By the early 1800s, commercial baking powder was developed and the biscuit took a form that resembles the modern biscuit.
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to differentiate it from other types. Like other forms of bread, a biscuit is often served with butter or other condiments, flavored with other ingredients, or combined with other types of food to make
301:
As the
English language developed, different baked goods ended up sharing the same name. The soft bread is called a biscuit in North America, and the hard baked goods are called biscuits in the UK.
337:. 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
636:) are named because of the larger size of the biscuit (about the size of a cat's head) and somewhat misshapen form. These are normally prepared rolled flat, without layers.
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before national food distribution networks, are made from the soft winter wheat that grows in the warm
Southern summer. This summer growth results in wheat that has less
227:, which was first made from only flour and water, to which lard and then baking powder were added later. The long development over time and place explains why the word
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452:). If extra liquid is added, the dough's texture changes to resemble stiff pancake batter so that small spoonfuls can be dropped upon the baking sheet to produce
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Biscuits can be prepared for baking in several ways. The dough can be rolled out flat and cut into rounds, which expand when baked into flaky-layered cylinders (
34:. For the baked or cooked snack or dessert that is typically small, flat and sweet; known as Biscuits in British English and Cookies in American English, see
394:, are made from the hard spring wheats that grow in the North's cold-winter climate. Southern American bleached all-purpose flours, originally grown in the
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is a variety of baked bread with a firm, dry exterior and a soft, crumbly interior. In Canada it sometimes also refers to this or a traditional
European
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325:, and that the term biscuit as applied to a soft product was retained in these places, and in America, whereas in England it has completely died out.
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Southern chefs may have had an advantage in creating biscuits. Northern
American all-purpose flours, mainly grown in
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A typical modern recipe will include baking powder or baking soda, flour, salt, shortening or butter, and milk or
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North
Carolina Style Southern Fried Chicken Biscuit prepared by The Ji Spot in Taipei, Taiwan.
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Biscuit with fried chicken thigh and sausage gravy at
Biscuit Love in Nashville, Tennessee
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use the same word to refer to two distinctly different modern foods. Early hard biscuits (
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Biscuits may be flavored with other ingredients. For example, the baker may add grated
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Elizabeth David (1977). "Yeast Buns and Small Tea Cakes" ("Soft
Biscuits" section).
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to the basic recipe to produce cheese biscuits. Home cooks may use mass-produced,
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The biscuit emerged as a distinct food type in the early 19th century, before the
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Originally, biscuits were little more than wheat flour and water, baked to form
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is put in the biscuits' halves as a filling. They are sometimes served with a
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can be used, which combines leavening agents with flour to simplify mixing.
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refrigerator biscuits for a quicker alternative to rolled or drop biscuits.
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Although most biscuits are made without yeast, a type of biscuit called an
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823:. Sally Sturman (ills.). University of Minnesota Press. p. 1.
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Gisslen, Wayne; Griffin, Mary Ellen; Bleu, Le Cordon (2006).
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957:"Science and Technology: African Inventors in the Americas"
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1132:"15 Dishes Every Southern Thanksgiving Dinner Should Have"
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It is interesting that these soft biscuits are common to
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A sweet biscuit layered or topped with fruit (typically
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For the flour-based, baked and shaped food product, see
519:. They also often figure in to the Southern version of
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FoodData Central, USDA, Agricultural Research Service
718:"Biscuits, plain or buttermilk, prepared from recipe"
724:. 1 April 2019. FDC ID: 172670, NDB Number: 18016.
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456:, which are more amorphous in texture and shape.
269:) were derived from a simple, storable version of
231:can, depending upon the context and the speaker's
309:in the English speaking world are remarked on by
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901:"history notes—cookies, crackers & biscuits"
687:— various different baked food items across the
507:For dinner, they are a popular accompaniment to
463:contains yeast as well, as do those made with a
273:. The word "biscuit" itself originates from the
1106:"The 11 Best Buttermilk Biscuits in Charleston"
783:; Marion Rombauer Becker; Ethan Becker (2006).
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854:
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1080:Dupree, Nathalie; Graubart, Cynthia (2011).
1055:Dupree, Nathalie; Graubart, Cynthia (2011).
1002:"Biscuit Bakers' Treasured Mill Moves North"
535:Open biscuit with honey being drizzled in it
752:. John Wiley & Sons. pp. 931–933.
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1031:"How to make the best Buttermilk Biscuits"
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286:The modern Italian baked goods known as
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749:Professional Cooking for Canadian Chefs
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1033:. pinchmysalt.com. 18 September 2007.
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1162:"The Appalachian Cat Head Biscuit"
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575:A breakfast sandwich featuring
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789:. New York: Scribner. p.
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625:Cheese-flavored drop biscuits
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1000:Dewan, Shaila (2008-06-18).
858:; Graubart, Cynthia (2011).
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1384:History of California bread
1160:Cara Rose (April 4, 2019).
1084:. Gibbs Smith. p. 94.
864:. Gibbs Smith. p. 12.
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223:Biscuits developed from
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1258:Amish friendship bread
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511:, nearly all types of
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38:. For other uses, see
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1408:Recipes on WikiBooks
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1164:. Pocahontas Times
1006:The New York Times
786:The Joy of Cooking
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548:Biscuits and gravy
478:breakfast sandwich
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335:American Civil War
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184:. It is made with
162:Media: Biscuit
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1338:Parker House roll
1200:Media related to
1091:978-1-4236-2176-8
1082:Southern Biscuits
1066:978-1-4236-2176-8
1057:Southern Biscuits
913:on August 4, 2012
906:The Food Timeline
899:(June 24, 2012).
861:Southern Biscuits
830:978-0-8166-4228-1
800:978-0-7432-4626-2
759:978-0-471-66377-5
630:Cat head biscuits
517:Lowcountry dishes
513:Southern barbecue
443:Self-rising flour
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314:
306:
304:
285:
278:
253:
228:
222:
218:quick breads
207:
197:
192:rather than
177:
171:
1432:Food portal
1368:Texas toast
1303:Cuban bread
1288:Bulkie roll
1253:Adobe bread
698:Philippines
689:Latin world
585:microgreens
482:Country ham
341:available,
210:soda breads
125:Food energy
68:Quick bread
1462:Categories
1333:Muffuletta
1323:Johnnycake
1146:2019-10-05
1116:October 5,
1041:2010-01-15
1016:2010-01-15
967:2021-04-30
917:January 6,
877:2020-11-24
841:2016-10-21
765:3 November
732:2023-06-25
704:References
617:Variations
439:buttermilk
208:Biscuits,
203:sandwiches
113:shortening
1318:Hushpuppy
1293:Cornbread
982:US 170460
660:shortcake
581:bacon jam
523:as well.
467:starter.
465:sourdough
426:Preparing
404:Tennessee
396:Carolinas
353:In 1875,
280:biscoctus
214:cornbread
134:200
77:Breakfast
1308:Frybread
1140:Archived
1110:Archived
1035:Archived
1010:Archived
961:Archived
835:Archived
817:(2003).
726:Archived
694:Biskotso
685:Bizcocho
679:leavened
666:See also
432:hardtack
392:Illinois
339:pearlash
323:Guernsey
288:biscotti
225:hardtack
1348:Popover
1283:Biscuit
1273:Bannock
676:British
641:cheddar
498:sausage
471:Serving
416:muffins
408:protein
400:Georgia
388:Indiana
307:biscuit
292:Italian
267:cookies
245:Biscuit
239:History
229:biscuit
182:biscuit
178:biscuit
172:In the
47:Biscuit
32:Biscuit
1363:Sloosh
1328:Muffin
1168:May 5,
1088:
1063:
988:
943:
868:
827:
797:
756:
583:, and
486:tomato
155:
85:dinner
73:Course
36:Cookie
672:Scone
496:, or
494:bacon
412:cakes
277:word
271:bread
194:yeast
188:as a
105:Flour
81:lunch
1170:2024
1118:2019
1086:ISBN
1061:ISBN
941:ISBN
919:2021
866:ISBN
825:ISBN
795:ISBN
767:2022
754:ISBN
674:— a
632:(or
577:eggs
414:and
402:and
390:and
384:Ohio
257:and
176:, a
136:kcal
117:milk
65:Type
791:627
643:or
313:in
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