Biscuit (bread)
Type of bread / From Wikipedia, the free encyclopedia
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In the United States and Canada, a biscuit is a variety of baked bread with a firm, dry exterior and a soft, crumbly interior. It is made with baking powder as a leavening agent rather than yeast, and at times is called a baking powder biscuit to differentiate it from other types.[2] Like other forms of bread, a biscuit is often served with butter or other condiments, flavored with other ingredients, or combined with other types of food to make sandwiches or other dishes.
Type | Quick bread |
---|---|
Course | Breakfast, lunch, dinner |
Place of origin | United States |
Main ingredients | Flour, baking powder, solid fat such as shortening, milk |
200[1] kcal | |
Biscuits, soda breads, cornbread, and similar breads are all considered quick breads, meaning that they do not need time for the dough to rise before baking.[3][4]
Biscuits developed from hardtack, which was first made from only flour and water, with later first lard and then baking powder being added.[5] The long development over time and place explains why the word biscuit can, depending upon the context and the speaker's English dialect, refer to very different baked goods.