BAKING
POWDER BISCUIT TIPS
In days past, yeast wasn't always easy
to come by, nor was it consistent in quality. Before the arrival
of commercial baking powder in the mid 1850's, a mixture of cream
of tartar or tartaric acid and baking soda, along with an acid
ingredient such as buttermilk or sour milk were used as leavening
ingredients in making quick breads such as the American biscuit.
A pioneer cook's skill was almost always judged on the ability
to quickly whip up and serve a batch of light and fluffy, melt-in-your-mouth,
golden brown biscuits...whether it be the first meal of the day
or the last.
Today, homemade baking powder biscuits
usually means whipping up a batch using a commercial baking mix.
It only takes a few extra steps to make genuine homemade biscuits,
and once you get the knack and the taste...you'll never look
back. The variations on these small quick breads are unlimited.
Sweet or savory, biscuits can accept a host of additions. Simply
stated, a good biscuit can make any meal special.
Click
for Tips For Baking Better Biscuits
Excellent Biscuit Recipes:
Baking Powder Biscuits
Biscuits with Variations
Buttermilk Biscuits
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