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National Buttermilk Biscuit Day

Buttermilk biscuits are a versatile food that is celebrated today. Biscuits as we think of them now came into being shortly before the Civil War. They were inexpensive, in part because they didn't require yeast. They were able to expand and rise because their ingredients were beaten vigorously and because they were folded in such a way so that air could be trapped in them. Biscuits also were favored because they could be made quickly and could be easily added to meals. They also caught on because they were better than bread at absorbing gravy.

Having a soft interior with a slightly browned crust, buttermilk biscuits are commonly made with flour, baking powder, salt, buttermilk, butter or shortening, and sometimes sugar. Buttermilk biscuits became more prominent in the Southern United States, in part because the flour from the South is made from soft winter wheat, which has less protein than Northern flours, and is better suited for biscuits.

Biscuits can be eaten on their own or used in many recipes, such as biscuits and gravy, casseroles, and chicken and biscuits. They can be made to fit with almost any type of meal and can be eaten for breakfast, lunch, and dinner. In 1931, Ballard and Ballard introduced refrigerated ready-to-bake biscuits that came in a cardboard can, meaning that biscuits no longer had to all be made from scratch.

How to Observe National Buttermilk Biscuit Day

Celebrate the day by making buttermilk biscuits from scratch. They could be eaten with toppings such as honey, butter, jam, peanut butter, or maple syrup, or be used to make many other things. Make yourself sausage, egg, and cheese biscuits or biscuits and gravy for breakfast, or chicken and biscuits for lunch or dinner.


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