WEBVTT - BrainStuff Classics: How Do Southern Biscuits Work?

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<v Speaker 1>Welcome to brain Stuff, a production of I Heart Radio.

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<v Speaker 1>Hey brain Stuff. I'm Lauren Bogelbaum, and this this is

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<v Speaker 1>a classic episode of the podcast. Today's episode goes into

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<v Speaker 1>the historical and technical sides of how Southern style biscuits work.

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<v Speaker 1>Hey brain Stuff, Lauren Bogelbaum. Here, when you think of light,

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<v Speaker 1>fluffy biscuits, you may think of the other traditional foods

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<v Speaker 1>from the American South that they pair so well with

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<v Speaker 1>fried chicken, gravy, and homemade jam. But biscuits like the

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<v Speaker 1>ones we eat today in the United States are fairly

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<v Speaker 1>modern culinary creations. Throughout much of history, biscuits weren't at

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<v Speaker 1>the center of dreamy breakfasts or chicken dinners. They were hard, thin, durable, dry,

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<v Speaker 1>and meant for survival. The word biscuit comes from the

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<v Speaker 1>Latin word panis biscottis, which means twice baked, and so

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<v Speaker 1>it's no coincidence that a biscuit was once similar to biscotti,

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<v Speaker 1>the Italian cookies that actually are twice baked. Soldiers in

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<v Speaker 1>ancient Rome received hard biscuits in their rations. They had

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<v Speaker 1>no leavening agent or fat, so they lasted a long time.

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<v Speaker 1>Hard biscuits of some type or the m R. E.

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<v Speaker 1>S or meals ready to eat of military personnel four

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<v Speaker 1>centuries and have been known by the names hard tack,

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<v Speaker 1>ship's biscuit, sea biscuit, and pilot bread. Fast forward to

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<v Speaker 1>the Antebellum South, biscuits were still tough and flat and

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<v Speaker 1>typically were only eaten in wealthy homes. Most people living

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<v Speaker 1>in the South at the time ate corn bread instead.

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<v Speaker 1>That's because most mills in the South were great at

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<v Speaker 1>grinding corn but not at processing wheat, so only the

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<v Speaker 1>rich could afford flour, which often had to be shipped

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<v Speaker 1>in from northern states. Beaten biscuits, which could be considered

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<v Speaker 1>the precursor to the modern Southern biscuit, were only a

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<v Speaker 1>little better than hard tack. They included fat like butter

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<v Speaker 1>or lard, but still no leavening agent, so beaten biscuits

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<v Speaker 1>remained flat and only slightly lighter because the dove required

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<v Speaker 1>fifteen minutes of kneading or beating. It wasn't until several

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<v Speaker 1>nineteenth century innovations came along that we got what's now

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<v Speaker 1>recognized as a Southern biscuit. First, better flour mills, most

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<v Speaker 1>of them in the Midwestern United States and increased wheat

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<v Speaker 1>production dropped the price of flour enough that less than

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<v Speaker 1>wealthy Southerners could also afford to buy flour. And the

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<v Speaker 1>development of chemical leavening agents such as potassium carbonate, potassium bicarbonate,

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<v Speaker 1>and sodium bicarbonate what we now call baking soda, helped

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<v Speaker 1>biscuits reach new heights without yeast or beaten eggs. If

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<v Speaker 1>you're going to bake your own fluffy, flaky biscuits at home,

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<v Speaker 1>it's not hard, but a few details are important. Keep

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<v Speaker 1>your butter cold, don't let it get too soft while

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<v Speaker 1>you're working it into the flour. You want the butter

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<v Speaker 1>to melt when the biscuits are cooking in the oven,

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<v Speaker 1>because melting butter produces steam that will help the biscuits rise. Also,

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<v Speaker 1>to make the most of the leavening power of your

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<v Speaker 1>baking soda and baking powder, bake the biscuits as soon

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<v Speaker 1>as you mix the wet and dry ingredients together. Baking

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<v Speaker 1>soda starts to work as soon as it's moist, and

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<v Speaker 1>those biscuits will lose some height if you let the

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<v Speaker 1>dough sit. Finally, use a biscuit cutter, cookie cutter, or

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<v Speaker 1>a sharp knife to cut the biscuit dough, don ease

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<v Speaker 1>a glass, and if you do use a cutter, don't

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<v Speaker 1>twist it. Nice clean edges help the dough rise. Today's

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<v Speaker 1>episode is based on the article The Light and Fluffy

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<v Speaker 1>History of Southern Biscuits on how stuff works dot com,

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<v Speaker 1>written by Sean Chavis, who accompanied this story with his

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<v Speaker 1>own biscuit recipe. So go check that out if you're

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<v Speaker 1>looking for one brain stuff. This production of Our Heart

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<v Speaker 1>Radio in partnership with how stuff works dot com and

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<v Speaker 1>it's produced by Tyler Clang. For more podcasts my Heart Radio,

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