1960 Original Kentucky Buttermilk Biscuit Recipe - Food.com (2024)

FAQs

How did they make biscuits in the old days? ›

“… beaten biscuits are what people made in the days before baking soda and baking powder was around. In order to get the biscuits to rise, cooks would beat the dough with a mallet, rolling pin, or even an ax for over half an hour util it blistered.”

I've experienced a more crumbly product which comes from a dough that is too dry, by just a little bit more buttermilk. Also, be sure to adequately blend your butter/shortening with your flour. Don't use bread flour or cake flour- all purpose is just fine.

The earliest surviving example of a biscuit is from 1784, and it is a ship's biscuit. They were renowned for their inedibility, and were so indestructible that some sailors used them as postcards.

It's up for debate exactly how long ago buttermilk biscuits first came on the scene, but the general consensus from historians is that they originate from Southern Appalachia, most likely in the 1800s.

This style of biscuit came to prominence when Church & Co. (now known as Arm & Hammer) began to sell baking soda, and the company advised housewives in a cookbook from 1900 to use buttermilk in their biscuits, because farmer's wives had a readily available source of buttermilk, a byproduct of making butter.

Pizzelle, also known as Italian wafer cookies, in The Complete Collection of Biscuit Types are the oldest known biscuits. Pizzelles are the oldest known cookie and originated in the mid-section of Italy.

Use Cold Butter for Biscuits

For flaky layers, use cold butter. When you cut in the butter, you have coarse crumbs of butter coated with flour. When the biscuit bakes, the butter will melt, releasing steam and creating pockets of air. This makes the biscuits airy and flaky on the inside.

There is some actual science behind why White Lily flour is lighter than others and, thus, better suited for items like biscuits and cakes.

Place your biscuits close together on the pan. If they're touching, they rise better. If you like flatter biscuits, spread them out on the pan.

Since then, Parle G has been the largest selling biscuit brand globally. Parle G, the world's largest selling biscuit brand 2021, is manufactured by maker Parle Products. They first began manufacturing these biscuits in 1939, and after Independence, the Parle Gluco or Parle G became extensively famous.

Which is the most famous biscuit brand in the world? ›

As the world's leading biscuit brand, Parle-G has become more than just a product; it represents cherished memories and a taste that transcends generations.

For those in Commonwealth countries — England, Scotland, Ireland, Canada, Australia, Wales, and so forth — the word biscuit signifies something most Americans would call a cookie, and a scone is, well, something similar to an American biscuit: round, bready, and only slightly sweet.

There are many theories about why Southern biscuits are different (ahem, better) than other biscuits—richer buttermilk, more butter, better grandmothers—but the real difference is more fundamental. Southern biscuits are different because of the flour most Southerners use. My grandmother swore by White Lily flour.

A Biscuit (U.S.) Is a Scone (U.K.)

The closest British equivalent to those buttery miracles is a scone, which ain't too bad either. Both baked goodies use flour, fat, liquid and a leavening agent.

What makes biscuits Southern? Besides being passed down by beloved grandmothers, Southern biscuits are typically made with flour made from soft red winter wheat, such as White Lily.

Substitute 3: Egg Whites

For cakes and muffins, another easy baking soda substitute is egg whites, says Lofts. They can act as a leavener, which is what they do in a classic French Genoise cake. It's best to use this substitute only for cookie recipes or baked goods that do not contain any liquid.

The biscuit making process is elaborate and continuous. The ingredients are combined to form a dough, which is kneaded and rolled to a uniform thickness. It is cut into biscuit shapes and placed in a travelling oven. Some biscuits necessitate special preparation and cooking methods.

The Old French word bescuit is derived from the Latin words bis (twice) and coquere, coctus (to cook, cooked), and, hence, means "twice-cooked". This is because biscuits were originally cooked in a twofold process: first baked, and then dried out in a slow oven.