Southern Buttermilk Biscuit Recipe with How to make buttermilk at home
In the United States and Canada, a biscuit is a small piece of quick bread, which after baking usually has a somewhat firm, dry exterior and a soft, crumbly interior. They are actually made with baking powder as a chemical leavening agent rather than yeast, and may be called baking powder biscuits to differentiate them from other types. Like other forms of bread, they are often served with butter or other condiments, flavored with other ingredients, or combined with other types of food to make sandwiches or other dishes.
Biscuits, soda breads, cornbread, and similar breads are all considered quick breads, to indicate 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. The long development over time and place explains why the word biscuit can, depending upon the context and the speaker's English dialect, refer to very different baked goods.
Biscuits may be eaten for breakfast. They are meant to be served warm with a choice of spread of butter, honey, cane syrup, or some fruit-based jam; otherwise, they are cut in half and become the Southern version of the breakfast sandwich, in which any combination of Country ham, tomato, scrambled eggs, bacon, or sausage is put in the biscuits halves as a filling.
For dinner, they are a popular accompaniment to fried chicken, nearly all types of Southern barbecue, and several Lowcountry dishes. They also often figure in to the Southern version of Thanksgiving dinner as well.
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