In the United States and Canada, a biscuit is alternative to baking powder variety of baked bread with a firm, dry exterior and a soft, crumbly interior. Biscuits, soda breads, cornbread, and similar breads are all considered quick breads, meaning that they do not need time for the dough to rise before baking. Biscuits developed from hardtack, which was first made from only flour and water, with later first lard and then baking powder being added. American English and British English use the same word to refer to two distinctly different modern foods.
Medieval Latin item and cooking technique. 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. The differences in the usage of biscuit in the English speaking world are remarked on by Elizabeth David in English Bread and Yeast Cookery. It is interesting that these soft biscuits are common to Scotland and Guernsey, 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. Early European 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.
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. 1948 ad for Ballard Biscuits as described. Southern chefs may have had an advantage in creating biscuits. Northern American all-purpose flours, mainly grown in Ohio, Indiana and Illinois, are made from the hard spring wheats that grow in the North’s cold-winter climate. 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. A typical recipe will include baking powder or baking soda, flour, salt, shortening or butter, and milk or buttermilk. 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 only in small quantities, and was not part of the traditional recipe. Biscuits can be prepared for baking in several ways. 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 drop biscuits, which are more amorphous in texture and shape. Although most biscuits are made without yeast, a type of biscuit called an angel biscuit contains yeast as well, as do those made with a sourdough starter. Biscuits may be eaten for breakfast. For dinner, they are a popular accompaniment to fried chicken, nearly all types of Southern barbecue, and several Lowcountry dishes.
A breakfast sandwich featuring eggs, bacon jam, and microgreens on a buttermilk biscuit. Large drop biscuits, because of their size and rough exterior texture, are sometimes referred to as cat head biscuits. Biscuits may be flavored with other ingredients. For example, the baker may add grated cheddar or American cheese to the basic recipe to produce cheese biscuits.
Home cooks may use mass-produced, highly processed refrigerator biscuits for a quicker alternative to rolled or drop biscuits. Science and Technology: African Inventors in the Americas”. Biscuit Bakers’ Treasured Mill Moves North”. How to make the best Buttermilk Biscuits”.