|Buttermilk Biscuit mix|
Biscuits have been a staple of the Southern United States cuisine for many years and are often made with buttermilk. Before the American Civil War, biscuits emerged as an inexpensive addition to meals. 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. 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. Supermarkets offer canned biscuits which are refrigerated until ready to be baked. In 1931, Ballard and Ballard patented these refrigerator biscuits.
|Virginia Country Breakfast|
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.
|Ham and Biscuits|