A big variation in biscuit recipes is the amount of liquid (milk, water, buttermilk) that the recipe calls for. Some biscuits, like drop biscuits, call for a lot of liquid, so the dough is super sticky and you have to "drop" lumps of it onto the pan. Others call for very little liquid, so it's difficult to mix the dough without over-kneading it. What is best? How does the amount of liquid affect the final product?
An All Butter Biscuits Experiment - Grandbaby Cakes
In 1792, Pearson & Sons Bakery opened in Massachusetts. They made a biscuit called for consumption on long sea voyages. first coined the term 'crackers' for a crunchy biscuit they produced in 1801. In 1889, acquired Pearson & Sons Bakery, Josiah Bent Bakery, and six other bakeries to start the New York Biscuit Company.
All-Purpose Biscuits - The New York Times
I am from WV and I make Buttermilk biscuits all the time from scratch and make them in an iron skillet. Tried this recipe and was very very good but I'm wondering if I can do these in an iron skillet as well ??
#DidYouKnow that one third of all biscuits are bought on impulse?
All of these biscuits are delicious and each one serves its respective purpose well. But, it’s also a good idea to have a reliable recipe for a versatile biscuit.If you're looking for a fun alternative to traditional garlic bread while not losing any of that delicious taste, try taking canned biscuit dough and balling it into a muffin pan. Add your favorite spices or cheese and bake as normal. (Photo via Recipe Food Cake Blogspot.)