Biscuits are small baked products that originated in Britain. In Europe, the term refers to a hard baked sweet product like a small flat cake (similar to a cookie in North America). In the United States, the term refers to a small form of bread made with baking powder or soda rather than yeast.
Biscuits are meant to be served piping hot and are often served at breakfast with butter and honey or jam. They can also be served at lunch or dinner with gravy or butter.
The tender version we now know and love was perfected in the South using soft white flour and most often buttermilk.
Try one of these biscuit recipes or if you have a favorite recipe you'd like to share, submit it here.
Learn how to make a buttermilk plant for use in the buttermilk yeast biscuits.
Biscuits are considered quick breads because they do not need to rise before baking. They are prepared and baked shortly before the meal is served. They can be rolled out about 1/2" to 1" thick and cut into rounds or dropped by the spoonful onto the baking sheet to form "drop biscuits".
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Check out The bread baking blog to learn more about the pleasures of making bread.
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