National Buttermilk Biscuit Day
National Buttermilk Biscuit Day is held each year in the United States on May 14. The biscuit is the product of today's food holiday.
Rather than yeast, baking powder or baking soda can be used as a leavening agent in biscuits. Flour, baking powder, baking soda, salt, butter, and buttermilk are all common ingredients in a buttermilk biscuit dish. They are often referred to as "quick bread," implying that they do not need to rise before baking.
Cooks invented biscuits as a cheap alternative to meals prior to the American Civil War. The dough was beaten and folded to include air, which increased as baking caused the biscuit to rise while being baked. The biscuit quickly became popular as the people understood the hardness of the biscuit, as opposed to a slice of bread, did a good job of removing gravy from their plates, resulting in the well-known dish, biscuits, and gravy.
In 1875, Alexander P. Ashbourne invented the first biscuit cutter, which was patent by Alexander P. Ashbourne..
Pre-shaped, ready-to-bake biscuits can be purchased in small refrigerated cylindrical segments of dough in a cardboard can from small refrigerated cylindrical segments of dough. Ballard and Ballard invented these refrigerator biscuits in 1931.
Biscuits have been a staple of Southern United States cuisine for many years, and are often made with buttermilk. Traditionally served as a side dish with butter, they are also available at breakfast with butter, molasses, light sugarcane syrup, maple syrup, honey, jam, or jelly, or as a breakfast sandwich.
History of the national buttermilk biscuit day in the United States has spanned history
We were unable to locate the source of National Buttermilk Day, a "unofficial" National holiday, but our investigation was unsuccessful.
