biscuits for breakfast: biscuits and gravy is a popular part of the traditional southern breakfast
So far this month, I have been offering articles and recipes about Breakfast since September is National Breakfast Month. But, September is also National Biscuit Month and as we saw in yesterday’s (September 10) article biscuits are an important part of the Southern Breakfast. Biscuits and gravy, biscuits and honey, biscuits and jelly.
What are biscuits after all? Of course I am talking about biscuits as there are called in the US. In places that have a strong British influence, places like Ireland, Scotland, and the UK, biscuits are what we in the US and Canada call cookies and what we call biscuits are more closely related to scones.
First, where does that word come from? Like so many other words in English, it comes from the Latin by way of French. The original biscuit was a flat cake that was put back in the oven after being removed from it’s tin, hence the French name “bis” (twice) “cuit” (cooked). This very hard, dry biscuit was the staple for sailors and soldiers for centuries and was also known as hard tack. There is also the biscotti which is literally trice baked bread.
Biscuits are a variety of quick breads popular in different forms throughout the United States. They are made from a combination of flour, shortening, leavening and milk or water. This simple dough is generally rolled out, cut into small rounds, baked and served hot. Food preferences and ingredients in various regions of the country often determine what type of biscuit is preferred. People in the North enjoy tall, tender flaky biscuits; people from the South like biscuits with a soft, tender crumb.
Feathery, light biscuits originated in Southern plantation kitchens but, now are popular throughout the United States. Rolled biscuits were a staple at most meals, but beaten biscuits became another Southern favorite. Beaten biscuits are made light by beating air into the dough with a mallet or a rolling pin (up to 100 strokes “or more for company”). Beaten biscuits are typically thinner and crispier than baking powder biscuits.
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. 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. Children and those who worked away from home during the day typically ate the leftover biscuits with meat or butter for the noon-time meal.
