I was just sitting here wishing I had Lunch Meat for a sandwich because I’m a little hungry and Charlie is sleeping while David is working. Then I checked out what Holiday is celebrated on May 14 National Buttermilk Biscuit Day #ButtermilkBiscuitDay. I need to go check the Freezer and make breakfast for myself because I had purchased Frozen Biscuits for me on the days David is working.
Although David made breakfast and knowing him he might have used all of my Biscuits and didn’t tell me so I may have to have Toast and Jelly. Would you like to join me. I have Peach Jelly if David didn’t eat it all and Grape. Or you can have Peanut Butter and Syrup or I can even make your Gravy for your Toast.
I would like to ask you a question this morning. Are you looking for a flavorful and versatile Biscuit? Buttermilk Biscuits are one of America’s favorite Rolls. Today, we celebrate Buttermilk Biscuits on National Buttermilk Biscuit Day. Also called “Quick Bread”, and you wouldn’t want to miss this holiday which falls on May 14th.. Like other food holidays, Buttermilk Biscuits is a culinary treat and we encourage you to take up the challenge and celebrate National Buttermilk Biscuit Day by enjoying a Buttermilk Biscuit at every meal.
Did you know fluffy Buttermilk Biscuits are a classic Southern comfort food that’s easy to make. Just about anything goes well on or in Buttermilk Biscuits. Enjoy Buttermilk Biscuits for any meal including breakfast, lunch, or dinner. Lt’s not forget dessert and snack time, too. Use Buttermilk Biscuits to make Strawberry Shortcakes. Put any type of Fruit on Buttermilk Biscuits, then top the Biscuit with Whipped Cream, and you have a great dessert.
Three things set Buttermilk Biscuits apart from other types of Bread and Rolls. First, Buttermilk Biscuits use Baking Soda and Baking Powder instead of Yeast as a rising agent. Second, you can have a Buttermilk Biscuit at any meal and snack time, too. And third, Buttermilk Biscuits are dense and readily absorbs liquids without immediately turning to mush like many other Rolls and Breads.
Buttermilk Biscuits have few ingredients. Although you can add many other ingredients, a basic Buttermilk Biscuit recipe consist of Flour, Salt, Sugar, Baking Powder, Baking Soda, Butter or Margarine, and Buttermilk. The average Buttermilk Biscuit contains 23- 27 grams of carbs, 170 – 210 calories, and 8 grams of fat. While most recipes call for up to a teaspoon of Salt, those of us on a low-salt diet can all but eliminate Salt from the recipe.
What Goes Good on or in Buttermilk Biscuits?s:
- Gravy, especially Sausage Gravy which is a staple for a true Southern breakfast.
- Butter or Margarine
- Honey
- Virtually any flavor of Jam or Jelly and if its possible make sure its Homemade Jam.
- Virtually any Fruit topped with a generous amount of Whipped Cream.
- Sandwich Meats and Cheese. Although, just like my dad I will pass on adding Cheese. How about you?
- Create a breakfast sandwich with Eggs and Bacon or Sausage and even Ham. Or add all three because the sky’s the limit today as we celebrate Buttermilk Biscuits.
- Maple Syrup or Molasses which I will pass on and so will Charlie and David. How about you?
The History of the Biscuit
Ancient Egyptians made simple, Bread and cooked them in mud or stone ovens. Some were unleavened, while others were risen Breads using Yeast. Over many Centuries, Egyptians experimented with different ingredients. An early form of Biscuits emerged from these early Breads. Similarly, ancient Greek and Roman cultures also developed forms of Biscuits.
When Jewish tribes escaped from Egyptian rule, they hurriedly baked their Bread before giving it a chance to rise. In this way, their Bread was similar to unleavened Biscuits. What all cultures discovered was that Biscuits were generally dense, and long-lasting. The long-lasting quality was especially useful because, in those early days, there was no refrigeration or other means of storage.
Monasteries began to make dry, dense Biscuits during Medieval times. Simple ingredients were used. This creation became popular at banquets during the Renaissance period. They were called “comfits”. Sugar Nuts, and Spices were often added and they were used as a dessert or to cleanse the palate between courses.
Long-lasting Biscuits found their way to Colonial America. Especially popular in the South, they were made of simple ingredients including Flour, Salt, and Lard. Then, the Industrial Revolution began in America. Mechanization came to many processes, including the production of Biscuits. Once largely limited to homemade and small bakeries, they were now mass-produced. As a result, they became an everyday staple.
In the Nineteenth Century, bakeries replaced Yeast in the formula with a combination of Baking Soda and Baking Powder. The addition of Buttermilk made the Biscuits rise and become fluffier. The use of Buttermilk was common in the South and was preferred by many.
In 1875, Alexander P. Ashbourne patented the Biscuit cutter which resulted in a more uniform size and shape and the Biscuit cutter aided in mass production. Then in 1931, refrigerated Biscuits hit the marketplace with great success.
Let’s Celebrate in National Buttermilk Biscuit Day
- First and foremost we should eat Biscuits.
- Make homemade Biscuits which Charlie and I will be doing in our Homeschool Home Economics Cooking Class. Would you like to help us?
- Put Biscuits in a basket and give them to a neighbor or friend.
- Have Biscuits and Gravy for breakfast.
- For lunch, put Meats and Cheese inside of a Biscuit for a great sandwich.
- Include Biscuits with your dinner and remember it doesn’t matter what you have for dinner because Buttermilk biscuits go great with any meal.
- For snack time tonight, make a Strawberry Shortcake. Or add some of your favorite Fruit on top of a Buttermilk Biscuit. Then, add a dollop of Whipped Cream. I think I will pass on those ideas and just have a Biscuit and Jelly. How about you?
- Today would be a good day to host a Biscuit party. Set out all sorts of toppings and let the guest make their own dessert. Or you could ask your guests to bring there favorite Biscuits and Toppings to share with the guests. Then vote on your favorite topping and Biscuits.
- Try Buttermilk Biscuits with some kind of topping that you’ve never used with them before.
- If you are a baker, add some of your favorite ingredients to the basic recipe.
We couldn’t find the creator of National Buttermilk Day but the earliest reference we found to this holiday was in 2016.
Recipe for Buttermilk Biscuits
PREP 20 mins BAKE 15 to 20 mins TOTAL 40 mins YIELD 12 biscuits
Ingredients
- 3 cups (360g) Unbleached All-Purpose Flour
- 1 teaspoon table salt
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 6 tablespoons (85g) butter, at room temperature*
- 1 cup to 1 cup plus 2 tablespoons (227g to 255g) buttermilk or milk, cold*
- Preheat your oven to 425°F with a rack in the upper portion. Get out a baking sheet; there’s no need to grease it. Line it with parchment if you like, for easiest cleanup.
- Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Mix together the flour, salt, baking powder, and sugar.
- Work the butter into the flour mixture using your fingers, a fork or pastry blender, a stand mixer, or a food processor; your goal is an evenly crumbly mixture (think breadcrumbs).
- Drizzle the smaller amount of buttermilk evenly over the flour mixture. Mix quickly and gently for about 15 seconds, until you’ve made a cohesive dough. If the mixture seems dry and won’t come together, don’t keep working it; drizzle in enough milk — up to an additional 2 tablespoons (28g) to make it cohesive.
- Place the dough on a lightly floured work surface. Pat it into a rough rectangle about 3/4″ thick. Fold it into thirds like a letter and roll gently with a floured rolling pin until the dough is 3/4″ thick again.
- Cut the dough into circles with a biscuit cutter for traditional round biscuits; a 2 3/8″ cutter makes nice-sized biscuits. Or to avoid leftover dough scraps, cut the dough into squares or diamonds with a bench knife or sharp knife.
- Place the biscuits bottom side up on your prepared baking sheet; turning them over like this yields biscuits with nice, smooth tops. Brush the biscuits with milk, to enhance browning.
- Bake the biscuits for 15 to 20 minutes, until they’re lightly browned. Remove them from the oven, and serve warm.
- Store any leftover buttermilk biscuits, well wrapped, at room temperature for several days. Freeze for longer storage. Biscuits are always best when they’re rewarmed before serving.
- Tips from our Bakers
Thank you,
Glenda, Charlie and David Cates
