“The Christian Faith and Tasty Biscuits… YUM!”
Biscuits. One simple word that can conjure two entirely different meanings depending on which side of the Atlantic you’re on. If you ask for a biscuit in London, you’ll likely receive something crispy that pairs perfectly with tea.
However, order one in Atlanta, and you’ll be served a flaky, buttery round of savory delight that’s perfect for breakfast or any time, really. Let’s unravel this doughy dilemma and explore the wonderful world of biscuits. These are REAL biscuits for men and women of faith. Cookies are for kids.
The Great Biscuit Divide: American vs. British
In the UK, biscuits are thin and crispy and come in all shapes and sizes. They’re akin to American cookies (yes, including chocolate chips), and they often appear alongside the ever-iconic British cup of tea. Digestives, Hobnobs, and Custard Creams—each variety is a little snackable masterpiece, whether you’re dunking it or not.
Across the pond in the United States, a biscuit is something entirely different. It’s not sweet, thin, or crunchy. Instead, the American biscuit is a soft, flaky, buttery bread roll that traditionally accompanies breakfast or brunch. Think of it as a scone’s fluffier cousin but without the sugar and currants.
We are not talking about English muffins or Scottish scones here, nor are we discussing cookies. We’re talking about genuine red, white, and blue American biscuits!
The term “biscuit” comes from the Latin bis coctus, meaning “twice baked,” which was the early preservation practice.
Sailors in the 16th and 17th centuries needed something to last long voyages, and thus, hard-baked biscuits were born. These evolved into the baked goods we know today, with a distinctly American twist arriving in the early 19th century when chemical leaveners like baking powder and baking soda became widely available.
In America, biscuits took root in the South, where they were baked to complement hearty breakfasts and serve as a base for gravy. The lightness and tenderness came from incorporating buttermilk and baking soda, and they were often served warm with butter, honey, or jam.
Different Types of American Biscuits
In the US, biscuits come in several varieties, each with a distinct texture and flavor. Cooks add everything from Asiago cheese to chicken, but here are the basic types:
- Buttermilk Biscuits. The quintessential American biscuit made with buttermilk for extra tenderness and a slight tang.
- Sourdough Biscuits. A star of this list, sourdough biscuits offer a delightful complexity due to the fermentation process. They have a slightly tangy flavor that pairs well with savory fillings.
- Drop Biscuits. Instead of rolling and cutting the dough, these are made by scooping spoonfuls of dough directly onto the baking sheet. They have a more rustic appearance.
- Rolled Biscuits: These biscuits are made by rolling out dough and cutting it into rounds. They’re versatile and can be enjoyed with various toppings or fillings.
- Angel Biscuits. A cross between a yeast roll and a biscuit, these use yeast, baking powder, and baking soda, giving them an extra light, airy quality.
There is another important distinction. The best biscuits are homemade, and the others are compressed dough in a can. Homemade biscuits are ALWAYS better than factory biscuits.
The Best Way to Eat Real American-Style Biscuits
There are countless ways to enjoy American-style biscuits, but here are a few tried-and-true approaches that’ll make your taste buds sing:
- Classic Breakfast Biscuit. Split a warm biscuit and fill it with scrambled eggs, sausage, or bacon, then top it with cheese and maybe a dollop of hot sauce. This hearty combination will make you start your day with a smile.
- Biscuits and Gravy. A true Southern classic. Pour a ladle of creamy sausage gravy over split biscuits. It’s the epitome of comfort food and sticks to your ribs.
- Sweet with Butter and Jam. Sometimes, the simplest ways are the best. A thick pat of butter melting into a steaming biscuit with a spoonful of your favorite jam is an easy way to start your morning on a sweet note.
- Chicken Biscuit Sandwich. Crispy fried chicken sandwiched between a fluffy biscuit is a delectable combination that’s great for brunch or dinner. Add pickles and a drizzle of honey for extra flavor.
- Sourdough Biscuit Delight. Take your sourdough biscuit, warm it in the oven, and pair it with soft butter, tangy goat cheese, and a hint of chili flakes for a delightful flavor contrast. The tart sourdough pairs perfectly with the creamy and spicy accents.
What is your favorite way of eating biscuits? Send me an email and I’ll add it to the list!
Have Faith and Eat Biscuits
Faith is important when it comes to making and eating biscuits. As Jesus said, “‘Man shall not live by biscuits alone, but by every word that comes from the mouth of God” (Matthew 4:4, paraphrased). If you want to know more about faith in Christ, read this article.
Good ‘ol American biscuits may share the name of their British counterparts, but they’re a distinctive creation that’s soft, savory, and versatile. Whether baked from buttermilk or sourdough starter, they offer endless possibilities for flavor pairings and accompaniments.
So, the next time you find yourself hungry for breakfast or looking to try something new for brunch, whip up some sourdough biscuits and let the tangy aroma fill your kitchen. With a spread of butter or a dollop of honey, you’ll understand why these humble treats have become a beloved staple.
