Biscuits Sweet and Savory Southern Recipes for the All-American Kitchen

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scuits Sweet and Savory Southern Recipes for the All-American Kitchen

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Jackie Garvin, "Biscuits: Sweet and Savory Southern Recipes for the All-American Kitchen"
2015 | ISBN-10: 1632203472 | 240 pages | EPUB | 28 MB


From the kitchens of our grandmothers to present-day biscuit-only shops, this sweet and savory food has come a long way in American culture. More than four hundred years ago, explorers of the New World carried a biscuit known as hardtack on their voyages. Hardtack was made from flour, water, and sometimes salt and was sturdy and long lasting, making it suitable for hard, treacherous journeys. The composition and texture of the hardtack biscuit changed at the hands of the Jamestown settlers, who had access to three necessary ingredients that would transform the difficult-to-bite and bland tasting hardtack into a soft, delicious biscuit: soft winter wheat, fat in the form of lard from pigs, and milk or buttermilk from cows.



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