A biscuit is just a biscuit . . . or is it? Biscuits are a quick bread known the world over and while they are usually made with flour, lard, leavening, and liquid, biscuits come in many varieties and can be baked, steamed or fried.
The name "biscuit" is derived from Latin, meaning "baked twice" or "twice cooked." In a two-fold cooking process, biscuits were first baked and then dried in a slow oven.
Initially, people made small round cakes or quick breads out of wheat flour. These were normally fried or baked. As time went on and leavening agents became widely available, these were incorporated into biscuits, which made them softer and higher.
Both unleavened and leavened biscuits are prepared in modern times. With the different types of biscuits now available, preferences are largely determined in countries where biscuits are prepared and sold.
Types of Biscuits
- Hardtack--hardtack (or hard tack) was a hard, dry biscuit known as soldier's/sailor's bread or stone bread. Hardtack, if sealed in air tight containers, could last for months, so it became a practical food item for travelers. Hard biscuits were also called sea biscuits and might be cooked up to four times to ensure they dried out completely and would not spoil over long periods.
Hardtack or hard bread has survived up to the present. In meals such as Fish and Brewis, a traditional Newfoundland offering, the Brewis or hard bread is broken into bite-sized pieces and soaked overnight to soften it.
Hard bread was and is a common food item in countries such as Alaska, Russia and Japan which have had a history of seafaring.
- Biscotti--similar to hardtack, Biscotti is a hard type of biscuit that originated in Prado, Italy. Also known as nooks or Cantucchini, this dry biscuit often contains almonds and can be dunked prior to eating.
- Crostoli or Fried Biscuits--an Italian favorite, these biscuits are ribbon-like in appearance and are fried and dusted with icing sugar. Another variation of the fried biscuit is a round biscuit, dropped by spoonful in a pan and fried in butter--a quick alternative if only a few fried biscuits are desired.
- Drop Biscuits--these biscuits are made with a moist dough and they are dropped from a spoon onto a baking sheet, saving on preparation time. Drop biscuits have a rougher appearance but are soft on the inside.
- Dumplings--dumplings are a close relative to drop biscuits. Dumplings are dropped into a pot and steamed, rather than baked in an oven. Dumplings are often served with stews.
- Beaten Biscuits--made popular in the South, beaten biscuits differ from their rolled counterparts because the dough is actually beaten to incorporate air.
- Rolled Biscuits--rolled biscuits are also known as baking powder biscuits. This common type of biscuit is kneaded, rolled out and cut into rounds. Rolled biscuits are fluffy in the center and golden brown on the outside.
- Scones--scones are sweet biscuits cut into wedges. Made with cream and butter, scones have a delightfully rich flavor. Scones can be dressed up with raisins, currents or cranberries.
- Angel Biscuits--angel biscuits are a different biscuit variation because yeast is used as a leavening agent, resulting in melt-in-your-mouth biscuits. Angel biscuits are cut in rounds and left to rise, prior to baking.
Sources:
- Dupree, Nathalie/Graubart Cynthia, Southern Biscuits, Gibbs Smith, May 1, 2011
- Villas James, Biscuit Bliss: 101 Foolproof Recipes for Fresh and Fluffy Biscuits in Just Minutes, Harvard Common Press, December 30, 2003
Further Reading:
- The Big Book of Beautiful Biscuits, Australian Women's Weekly
- Pillsbury Fresh Baked Biscuits Quick Meals Breads & Desserts Cookbook 1995
Melody Rhodes - M. Rhodes is author of the Bedbug Books. She's been published in Canada, U.S. U.K. & NZ and has won awards for her poetry/prose.
