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Friday, January 9, 2015

History of Biscuits






According to Wikipedia ~

The biscuit emerged as a distinct food type in the early 19th century, before the American Civil War. Cooks created a cheap to produce 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 as it was harder, and hence when wiping up gravy it kept its shape and form, creating the popular meal biscuits and gravy.

In 1875, Alexander P. Ashbourne patented the first biscuit cutter.

Perhaps these southern chefs had an advantage in creating biscuits. Northern American all-purpose flours, mainly grown in OhioIndiana and Illinois, are made from the hard spring wheats, that grow in a cold winter climate. Southern American bleached all-purpose flours, originally grown in the CarolinasGeorgia and Tennessee 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 protein, which is more suited to the creation of quick breads, as well as cookies, cakes and muffins.


NATIONAL BUTTERMILK BISCUIT DAY – May 14 and 

National Biscuit Day is May 29

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