National Buttermilk Biscuit Day
Each year, in the United States, National Buttermilk Biscuit Day is commemorated on May 14. The biscuit is the product of a food holiday today.
Biscuits are made using baking powder or baking soda as a leavening agent rather than yeast. A common buttermilk biscuit recipe calls for flour, baking powder, baking soda, salt, butter, and buttermilk. They are often described as "quick bread," implying that they do not need to rise before baking.
Biscuits were introduced by cooks as a cheap alternative to meals prior to the American Civil War. The biscuit was raised while baking when being made, but the dough was beaten and folded to include air, which increased as baking. The biscuit soon became popular as the people realized the hardness of the biscuit, not to a slice of bread, was able to wipe up gravy on 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 are available in small refrigerated cylindrical segments of dough in a cardboard can, and supermarkets sell pre-shaped, ready-to-bake biscuits. Ballard and Ballard invented these refrigerator biscuits in 1931.
Biscuits have been a staple of Southern United States cuisine for many years, and they are often made with buttermilk. They are also available at breakfast with butter, molasses, light sugarcane syrup, maple syrup, honey, jam, or jelly, or as a breakfast sandwich, traditionally served as a side dish with butter.
The national buttermilk biscuit day is the first national buttermilk biscuit day in history
Our investigation was unable to locate the source of National Buttermilk Day, a "unofficial" National holiday.
