Biscuit (bread)

Biscuit (bread)

A biscuit in the United States and parts of Canada, and widely accepted on the North American continent, is essentially a variety of bread roll, or bread product. Biscuits are either leavened with baking powder or baking soda and are similar to British scones in texture, though biscuits are typically less sweet.

History

The term "biscuit" has been derived from the Latin bis coctus, meaning "twice baked". However, the American biscuit is not baked twice but is cooked once and at a high temperature. The history of biscuit as a bread product can be traced back to the early American settlers who were looking for a cheap, efficient way to make bread.

Preparation

Biscuits are made by cutting a mixture of flour, baking powder or baking soda, fats, and liquid into a dough, rolling it out, and cutting it into rounds, which are then baked. The dough is often "shortened" with fat, meaning it is combined with solid fats like butter or lard to produce its characteristic texture.

Varieties

There are numerous varieties of biscuits, including drop biscuits, beaten biscuits, and angel biscuits. Drop biscuits are the easiest to make and are often the recipe of choice for novice bakers. Beaten biscuits originated in Virginia and are made by vigorously kneading the dough. Angel biscuits are a lighter version that uses yeast as well as baking powder.

Serving

Biscuits are typically served with breakfast or dinner, often as a component of dishes like biscuits and gravy, chicken and biscuits, or strawberry shortcake. In the South, biscuits are also often served with butter and a sweet jam or jelly.

See also

• Bread
• Scone
• Baking powder
• Baking soda

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