Southern Homemade Buttermilk Biscuits!
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Biscuits are a common feature of Southern U.S. cuisine and are often made with buttermilk. They are traditionally served as a side dish with a meal, especially in the morning. With other meals they are eaten with savory gravy.

As a breakfast item they are often eaten with butter and a sweet condiment such as molasses, light sugarcane syrup, sorghum syrup, honey, or fruit jam or jelly. With other meals they are usually eaten with butter or gravy instead of sweet condiments. However, biscuits and gravy (biscuits covered in country gravy) are usually served for breakfast, sometimes as the main course. See Types of GravyBreakfast Month
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About Video Above:
This Biscuit video shows you how to make homemade biscuits by hand without using a rolling pin or biscuit cutter. The traditional way it was done without biscuit cutters.
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About the Home Chef in the video:
Ms. Deloris is a Southern cook in Clay County Alabama who spent ah-many years making biscuits at home each and every morning for her family.  A day didn't go by without a plate of biscuits.  Her biscuits are always soft on the inside with crunchy edges on the outside.  There just perfect for sopping up the yellow of fried eggs or perfect for splitting open and spreading with white creamy butter; cover with syrup and you have a nice sweet treat to eat with coffee. But the most popular way of eating her biscuits is by covering them with Homemade "Tomato Gravy!"  Dark brown gravy cooked with fresh tomatoes off the vine. Dice um'up and toss um' in! It's traditional at her house. Add a small bit of golden eagle syrup drizzled on top and you have a masterpiece of a breakfast.

Message from Gone-ta-pott.com
It gave us great pleasure to introduce to you our Mother who was the Home Cook featured in the cooking videos above. The very kitchen that she is cooking in is the very kitchen we children grew up eating her delicious Southern foods.
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Southern Cuisine
A common variation on basic biscuits is "cheese biscuits", made by adding grated Cheddar or American cheese to the basic recipe.
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Definition of a Biscuit-
In North American English it relates to a small soft leavened bread, somewhat similar to a scone. (Types)

All biscuits have a firm browned crust and a soft interior, similar to British English scone or the bannock from the Shetland Isles.

Biscuits, soda breads, and corn bread, among others, are often referred to collectively as "quick breads," to indicate that they do not need time to rise before baking. See Types of Cornbread
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Usage -
Biscuits are a long-time staple of Southern U.S. cuisine and are often made with buttermilk. They are traditionally served as a side dish with a meal. As a breakfast item they are often eaten with butter and a sweet condiment such as molasses, light sugarcane syrup, sorghum syrup, honey, or fruit jam or jelly. With other meals they are usually eaten with butter or gravy instead of sweet condiments. However, biscuits and gravy (biscuits covered in country gravy) or biscuits with sausage are usually served for breakfast, sometimes as the main course. In the South, biscuits are traditionaly served with buttermilk fried chicken for supper.



















< Perhaps these southern chefs had an advantage in creating biscuits. Northern American all-purpose flours, mainly grown in Ohio, Indiana and Illinois, are made from the hard spring wheats, that grow in a cold winter climate. Southern American bleached all-purpose flours, originally grown in the Carolinas, Georgia and Tennessee before national food distribution networks, are made from the soft winter wheat that grows in the warm southern summer. This summer growth results in wheat that has less protein, which is more suited to the creation of quick breads, as well as cookies, cakes and muffins.
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TIPS
1) - Biscuits can be prepared for baking in several ways. The dough can be rolled out flat and cut into rounds, which expand when baked into flaky-layered cylinders. If extra liquid is added, the dough's texture changes to resemble stiff pancake batter so that small spoonfuls can be dropped into the baking sheet to produce "drop biscuits", which are more amorphous in texture and shape.

2) - A type of biscuit called an "angel biscuit" contains yeast as well, as do those made with a sourdough starter.

3) - Large drop biscuits, because of their size and rough exterior texture, are sometimes referred to as "cat head biscuits". A common variation on basic biscuits is "cheese biscuits", made by adding grated Cheddar or American cheese to the basic recipe.

4) - A sweet biscuit layered or topped with fruit (typically strawberries), juice-based syrup, and cream is called shortcake. In Canada, both sweet and savory are referred to as "biscuits," "baking powder biscuits," or "tea biscuits," although "scone" is also starting to be used. See Shortbread recipe See Cream Tea
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You May Also Be Interested In:
Bread Baking Store

You may also want to research:
Breakfast in the United States and Canada
American breadsNational Flour Month
Quick breads
Soul food

References
Irma S. Rombauer; Marion Rombauer Becker, Ethan Becker (2006). The Joy of Cooking. New York: Scribner. p. 627. ISBN 9780743246262.
Ojakangas, Beatrice A.; Sally Sturman (ills.) (2003). Quick Breads. U of Minnesota P. p. 1. ISBN 9780816642281.
"Biscuits & Cookies". Food Timeline. Retrieved 201-01-15.
Dewan, Shaila (2008-06-18). "Biscuit Bakers’ Treasured Mill Moves North". NewYorkTimes. Retrieved 2010-01-15. "How to make the best Buttermilk Biscuits". pinchmysalt.com. http://pinchmysalt.com/2007/09/18/how-to-make-the-best-buttermilk-biscuits-from-scratch/. Retrieved 2010-01-15.

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Resources: This article is licensed under the GNU Free Documentation License. It uses some material from Wikipedia/article biscuitbread /and other related pages. Top Photo:
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National Bread Holidays:
Bread MonthWaffle DayWheat Bread Month
French Toast DayWaffle WeekCookie Month
Homemade Bread DayBiscuit & Gravy Week
< In 1875, Alexander P. Ashbourne patented the first biscuit cutter. It consisted of a board to roll the biscuits out on, which was hinged to a metal plate with various biscuit cutter shapes mounted to it.

< The biscuit emerged as a distinct food type
in the early 1800's, before the American Civil War. Cooks created a quick, easy and cheap to produce addition for their meals that required no yeast, which was expensive and difficult to store. Few ingredients that did not age, and a quick method of creation resulted in easy cooking. In eating, the advantage of the biscuit over a slice of bread was that as it was harder, and hence when wiping up gravy it kept its shape and form, creating the popular meal biscuits and gravy. See Biscuit & Gravy Week
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How To Video: Southern Style -
Homemade Buttermilk Biscuits
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