If you haven't eaten breakfast yet, here's a thought:
NATIONAL BUTTERMILK BISCUIT DAY
May 14th ushers in National Buttermilk Biscuit Day to celebrate this high-rising breakfast staple.
Biscuits are made using baking powder or baking soda as a leavening agent rather than yeast. A typical buttermilk biscuit recipe contains flour, baking powder, baking soda, salt, butter, and buttermilk. They are often referred to as a “quick bread,” indicating they do not need time to rise before baking. While being made, the dough is beaten and folded to incorporate air, which expands while baking, causing the biscuit to rise.
Before the American Civil War, biscuits emerged as an inexpensive addition to meals. This sturdier bread product soon became popular as people realized it absorbed the gravy on their plate better than plain bread. Soon a new family favorite, biscuits, and gravy, was created.
Alexander P. Ashbourne patented the first biscuit cutter in 1875.
Supermarkets offer canned biscuits that are refrigerated until ready to be baked. In 1931, Ballard and Ballard patented these refrigerator biscuits.
Biscuits have been a staple of the Southern United States cuisine for many years and are often made with buttermilk. Traditionally served as a side dish with butter, they are also served at breakfast with molasses, light sugarcane syrup, maple syrup, sorghum syrup, honey, jam, or jelly, or as a breakfast sandwich.
When I lived in GA, biscuits with sorghum was a big favorite of mine. How do you like to dress your biscuits?
