Biscuit (bread)
In North America, biscuits are small breads. Like other quick breads, they are made with chemical leveaners like baking powder.[1][2] It is similar to a scone, but it is not eaten with some sweet sides like honey or jam.
Biscuits also contain a lot of vitamins such as, calcium, iron, thiamine, riboflavin, and much more that helps to meet daily vitamins that we need.
Biscuit (bread) Media
As the English language developed, different baked goods ended up sharing the same name. The soft bread is called a biscuit in North America, and the hard baked goods are called biscuits in the UK.
The image of Biscuit Bread from a 1917 recipe book.
Cheese-flavored drop biscuits
Open biscuit with honey being drizzled in it
Biscuits and gravy as served by the B-Side Lounge at 92 Hampshire Street in the Kendall Square neighborhood of Cambridge, Massachusetts, USA. Photographer's note: "The sweet potato biscuits seemed to have raisins in them this time. This is not how I remembered them from a year ago."
A breakfast sandwich featuring eggs, bacon jam, and microgreens on a buttermilk biscuit.
Biscuit with fried chicken thigh and sausage gravy at Biscuit Love in Nashville, Tennessee
North Carolina Style Southern Fried Chicken Biscuit prepared by The Ji Spot in Taipei, Taiwan.
References
- ↑ Irma S. Rombauer; Marion Rombauer Becker; Ethan Becker (2006). The Joy of Cooking. New York: Scribner. p. 627. ISBN 978-0-7432-4626-2.
- ↑ Ojakangas, Beatrice A. (2003). Quick Breads. Sally Sturman (ills). University of Minnesota Press. p. 1. ISBN 978-0-8166-4228-1.