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Speaker 1: Hello, and welcome to Savor. I'm Annie Eriese.

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Speaker 2: And I'm Lauren Vogelbaum, and today we're talking about biscuits.

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Speaker 1: Biscuits, which, as we'll dive into in this episode, might

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Speaker 1: be confusing. People might be thinking of different things when

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Speaker 1: we say biscuits.

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Speaker 2: Oh yeah, this is an anomology heavy episode. So if

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Speaker 2: you're into that, then I'm excited for you.

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Speaker 1: I am too. We're specifically talking about Southern style, American

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Speaker 1: fluffy baked biscuits. Right, I'm already getting a craving.

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Speaker 2: Oh yeah, this is a really hungry episode for me

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Speaker 2: for sure. We did get to eat some biscuits when

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Speaker 2: we were in Asheville, which is what kind of inspired

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Speaker 2: us to do this episode.

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Speaker 1: Yeah. They were enormous and we got them from this

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Speaker 1: place called Biscuit Head, And here is us discussing the experience.

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Speaker 1: When we got back from our.

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Speaker 2: Trip along with Pretty Dyling, we finally got some sleep

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Speaker 2: after doing a little bit more publishing work because that's

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Speaker 2: the industry that we're in, and woke up bright and

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Speaker 2: early the next morning because we had a hot tip

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Speaker 2: from the nice people at Wicked Weed. Yes, we'd been

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Speaker 2: planning on going there, but they hooked us up with

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Speaker 2: one of the managers who works with Biscuit Head, which

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Speaker 2: is a small chain in Ashville that has biscuits and

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Speaker 2: other breakfast food. Big feature is a sauce bar of

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Speaker 2: like butters and jams that they all make in house.

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Speaker 2: It was so good. I mean, it was just the

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Speaker 2: butteriest biscuit that I think I've had in a long time.

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Speaker 1: They were huge. I ordered the gravy flight because they're

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Speaker 1: also known for gravies. I thought it was going to

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Speaker 1: come with one biscuit, and the one biscuit itself would

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Speaker 1: have been enough because it was huge. But it came

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Speaker 1: with like three biscuits for three flights of gravy, and

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Speaker 1: then I tried all of the jams and butters.

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Speaker 3: I woke up that morning and I was not hungry,

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Speaker 3: and so what do you do when you're not hungry?

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Speaker 3: You go to breakfast and you order an eggs benedict.

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Speaker 1: That's the only way, the only way.

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Speaker 3: But it was very good. It was delicious, and their

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Speaker 3: Holland daise sauce was wonderful, and it came with some

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Speaker 3: greens and it came on a huge biscuit. Were they

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Speaker 3: referring to them as cathead biscuits.

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Speaker 2: I don't think they were, but we were.

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Speaker 3: They were the size of the head of a cat.

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Speaker 1: Absolutely, they were big biscuits.

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Speaker 3: Yeah, they were huge, and they were buttery, and they

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Speaker 3: were what a biscuit should be. Yeah, in my opinion,

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Speaker 3: I mean shots fired, I guess, but get shots. They

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Speaker 3: should just be buttery and flaky, and that's what they were.

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Speaker 1: Just in aside for our atl listeners or anyone coming

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Speaker 1: to visit, we have a lot of good biscuits in Alanta,

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Speaker 1: but if you haven't tried the comfy chicken biscuit at

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Speaker 1: Homegrown and your diet allows, I recommend it.

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Speaker 2: Oh yeah, Homegrown I think is my favorite biscuit in town.

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Speaker 1: Oh so good. Also recommend sharing because it is huge, heavy.

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Speaker 2: Upsettingly large. Yeah, it's intimidating. Yeah, that's so good.

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Speaker 1: Yeah. I definitely grew up in a house where biscuits

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Speaker 1: were those things that came out of the Pillsbury dope

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Speaker 1: boy oh uh huh.

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Speaker 2: Thing can Yeah, like the weird tube.

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Speaker 1: Yeah, so I was expecting that kind of size and

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Speaker 1: when I saw the price, I thought, hmmm, it's better

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Speaker 1: be a lot. And then it was.

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Speaker 2: A biscuit just as big as a cat's had, just.

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Speaker 1: About maybe a little bigger, maybe a little bigger. Anyway,

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Speaker 1: let's get to our question. Oh, yes, biscuits, what are they? Okay?

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Speaker 1: And yes? First off, American biscuits, particularly American Southern biscuits,

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Speaker 1: what are they? They're like the soft bread, light concoction,

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Speaker 1: not English biscuits, which are more like what we Yankees

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Speaker 1: would call cookies. Right.

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Speaker 2: Modernly, biscuits are a type of wheat flour based bread

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Speaker 2: called a quick bread, meaning that they do not use

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Speaker 2: yeast to rise, but rather chemical leaveners like baking powder

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Speaker 2: and baking soda. This means that you can mix them

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Speaker 2: up real quick. You don't need to wait for the

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Speaker 2: yeast to produce air pockets in the dough. They're made

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Speaker 2: with just white flour, butter and or lard and or

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Speaker 2: shortening milk or buttermilk or cream, your chemical leaveners, and

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Speaker 2: maybe like a pinch of salt and sugar. Mix up,

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Speaker 2: bake them as individual pieces rather than like a loaf

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Speaker 2: or a whole panful to be cut afterwards. And due

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Speaker 2: to several really awesome physics things that I'll get into

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Speaker 2: in a minute here, those ingredients bake up into this

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Speaker 2: sort of savory confection of a bread. It's light and

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Speaker 2: airy and flaky on the inside and crumbly crisp on

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Speaker 2: the outside.

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Speaker 1: Darn you, Laura, my craving is intensifying.

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Speaker 2: In an article for Southern Reader, one Nelda Hill described

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Speaker 2: good biscuits this way, liked as a Georgia are and

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Speaker 2: as flaky as the paint on the west side of

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Speaker 2: my house. A good biscuit stops gravy without crumbling and

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Speaker 2: holds molasses like a teaspoon.

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Speaker 1: It is one of the best conveyors of oh yeah, molasses.

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Speaker 2: Of stuff, jam gravy.

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Speaker 1: Yeah, I love light as a Georgia r.

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Speaker 2: That's Gelgia, Doldia.

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Speaker 1: There are a lot of different types of American biscuits,

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Speaker 1: some much more difficult to wrangle together. It's the beaten biscuit,

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Speaker 1: drop biscuit, cathead biscuit, buttermilk biscuit, sweet biscuit, sweet potato biscuit,

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Speaker 1: the Red Lobster cheddar bay biscuit. I have told Lauren,

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Speaker 1: and now I will share with you. I have this

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Speaker 1: dream of going to Red Lobster, ordering their nicest bottle

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Speaker 1: of red wine and just eating the cheddar Bay biscuits.

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Speaker 2: I think this is a valid dream that we can

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Speaker 2: make come to pass. Like I think that's the mark

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Speaker 2: of a good dream.

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Speaker 1: You know, I agree, and I one day I shall

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Speaker 1: happily be munching on Jetnabey biscuits and drinking my medium price.

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Speaker 1: And I also, infamously to me, at least, because I've

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Speaker 1: never shared this video with anybody, tried to make a

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Speaker 1: social video when we first started of me making buttermilk biscuits.

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Speaker 1: Remember after we got that buttermilk from Banner Butters. Oh yeah, yeah,

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Speaker 1: I tried to make buttermilk biscuits and it was a disaster,

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Speaker 1: a hilarious sticky disaster. And it's great because I couldn't

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Speaker 1: stop filming because my was everywhere and it was sticking,

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Speaker 1: just increasingly panicked more and more.

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Speaker 2: I still wish that I had been there, because it's

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Speaker 2: really easy to correct sticky biscuits. You just add a

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Speaker 2: little bit more flour until it evens out again. That's

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Speaker 2: all you really have to do.

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Speaker 1: I think I was near DearS, like it was slowly

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Speaker 1: devouring me. Uh huh. Yeah.

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Speaker 2: This is also why it's important to add your milk

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Speaker 2: product and small amounts just until it comes together.

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Speaker 1: I was so excited about that.

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Speaker 2: You just added at all? Yeah, perfect, yeah, oh no.

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Speaker 1: Maybe I'll post it. It is kind of funny, I

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Speaker 1: think at the beginning, I'm so upbeaten optimistic about it.

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Speaker 1: According to the recipe, no fools can mess that up,

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Speaker 1: but they don't know what kind of fool I am.

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Speaker 1: And then cut to oh my goodness, what do I

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Speaker 1: do anyway?

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Speaker 2: Well, you made it through.

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Speaker 1: I did.

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Speaker 2: You're a stronger person for.

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Speaker 1: It, Thank you. I won't forget that, and I haven't

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Speaker 1: tried again since. But maybe one of these days.

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Speaker 2: We'll work on it. With our powers combined, we can

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Speaker 2: cook a Southern meal.

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Speaker 1: Yes, But back to that terminology. Why the difference in

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Speaker 1: terminology though?

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Speaker 2: Oh yeah, okay, So the biscuits that we American English

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Speaker 2: speakers think of today when we hear the word, these

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Speaker 2: fluffy things that come from the South are a relatively

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Speaker 2: recent invention and bear little resemblance to what the word

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Speaker 2: biscuit referred to throughout history. We will get into that,

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Speaker 2: but first, biscuit science.

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Speaker 1: I do sound the best kind of.

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Speaker 2: Science, all right? Oh man, and y'all will get to

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Speaker 2: talk about chemical leaven nurse.

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Speaker 1: It's like cirkeds. It's exciting, we promise.

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Speaker 2: It gets excited about gas bubbles. I don't know, all right.

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Speaker 2: So baking soda, which I mentioned earlier, is the street

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Speaker 2: name for sodium bicarbonate. If you've ever used a bath

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Speaker 2: bomb to make your bathwater all fizzy, that was the

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Speaker 2: main ingredient. It's this dry powder that reacts with acids

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Speaker 2: and releases bubbles of carbon dioxide, which makes it a

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Speaker 2: good replacement in baked goods for a yeast, which also

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Speaker 2: release carbon dioxide bubbles. You just have to wait around

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Speaker 2: for them to eat sugar, and you know fart out

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Speaker 2: the carbon dioxide.

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Speaker 1: It's lovely. It is.

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Speaker 2: You want bubbles and baked goods because they get trapped

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Speaker 2: in the dough as the dough heats and solidifies in

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Speaker 2: the oven, creating these we pockets that make the bread

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Speaker 2: fluffy and tender. Baking powder, meanwhile, is made up of

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Speaker 2: baking soda plus a dry powdered form of an acid,

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Speaker 2: something like cream of tartar for example. So when you

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Speaker 2: get the powdered acid wet, it can interact with baking

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Speaker 2: soda in the mix and produce that carbon dioxide. Recipes

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Speaker 2: often call for baking powder instead of straight soda, so

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Speaker 2: that you don't have to add your own acid, which

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Speaker 2: would more greatly affect the flavor of the final product.

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Speaker 2: It's also a little bit more reliable in terms of

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Speaker 2: like how much gas you'd get out of it. Yeah,

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Speaker 2: you're thinking of the other kind of gas. I'm talking

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Speaker 2: about the kind that's creating pockets in the bread. Speaking

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Speaker 2: of consistency, some baking powders even contain two types of

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Speaker 2: acids to ensure that as much of that sodium bicarbonate

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Speaker 2: gets activated as possible, and those are called double acting

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Speaker 2: baking powders. If you've ever seen single acting, that's one acid.

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Speaker 2: Double acting is too.

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Speaker 1: I for a long time, I think I said on

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Speaker 1: this show, until maybe three or four years ago, I

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Speaker 1: thought baking soda and baking powder were the same thing. Ah,

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Speaker 1: and I was just using them interchange changeably. Oh yeah, no,

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Speaker 1: And I think I sometimes i'd see them both on

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Speaker 1: a recipe and it never occurred to me, maybe these

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Speaker 1: are two different things. Why would they list it twice

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Speaker 1: with different levels of ingredients?

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Speaker 2: Some copy editor just wasn't paying attention.

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Speaker 1: Yeah, you know what, I think you should add another

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Speaker 1: half teaspoon of baking soda. I always assumed baking soda

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Speaker 1: was the real one and baking powder was like, I

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Speaker 1: don't know, some knockoff of bakings. So I've learned a lot,

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Speaker 1: and my base goods haven't proved for it.

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Speaker 2: I believe that, yeah, yeah, it was great, it is.

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Speaker 1: It is okay.

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Speaker 2: So the way that you make biscuits is you sift

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Speaker 2: together your flour and your baking powder to make sure

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Speaker 2: the powder is evenly distributed and that the flour particles

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Speaker 2: aren't like cacking up with each other. Then you cut

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Speaker 2: in cold butter or whatever other solid fat you're using,

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Speaker 2: and cut in means that you work the fat into

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Speaker 2: these wee tiny little pieces, evenly distributed it again throughout

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Speaker 2: the flour mixture. There are more or less, there are

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Speaker 2: a lot of methods for doing this, and everyone has

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Speaker 2: an opinion on which is best. I will not presume

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Speaker 2: to tell y'all that is up to you. This is

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Speaker 2: a decision you have to make for yourself.

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Speaker 1: It's between you and your kitchen maide, you, you and

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Speaker 1: your biscuit. God.

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Speaker 2: Yes, you want the butter to be cold I mentioned cold,

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Speaker 2: and the pieces of it to be tiny, because It's

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Speaker 2: not just adding delicious fat into your dough. It's helping

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Speaker 2: form the structure of the finished biscuit. When your butter

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Speaker 2: fragments start cold or whatever kind of fat I'm just

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Speaker 2: going to say butter from here on out. When they're cold,

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Speaker 2: they're taking up a lot of space in the dough.

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Speaker 2: So when you put the dough into the oven and

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Speaker 2: it starts getting hot, the dough will start firming up

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Speaker 2: just as the butter melts. This will leave these wee

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Speaker 2: little air pockets in the dough where the granules of

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Speaker 2: butter used to be, meaning that you wind up with

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Speaker 2: yet fluffier and flakier biscuits.

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Speaker 1: Mmmm m. And I've mentioned before, but my method, my

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Speaker 1: lazy method, it is you freeze the butter and then

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Speaker 1: use it greater and grate the butter into the lazy

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Speaker 1: or clever thank you, I just need someone to understand me.

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Speaker 2: It's a valid method, thank you, and way easier than

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Speaker 2: like chopping it in with knives, which is what I do.

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Speaker 2: Or yeah anyway, okay, So the last ingredient before you

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Speaker 2: pop your biscuits and the oven is liquid, usually milk,

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Speaker 2: maybe buttermilk something like that. This adds water that allows

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Speaker 2: the proteins in the flour to link up into a tender,

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Speaker 2: chewy gluten. And also when the dough heats up in

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Speaker 2: the oven, that water content will boil, forming more air

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Speaker 2: bubbles that help the lift The liquid milk or whatever

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Speaker 2: also starts to activate the acids in that baking powder.

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Speaker 2: Biscuits are generally made with double acting baking powders. One

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Speaker 2: of the acids they contain won't start reacting with baking

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Speaker 2: soda until the stuff goes into the oven and gets

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Speaker 2: up to about one hundred and eighty degrees fahrenheit or

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Speaker 2: eighty celsius. But the other acid and your double acting

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Speaker 2: baking powder will start reacting at room temperature as soon

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Speaker 2: as the liquid is added. And this is why you

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Speaker 2: want to work biscuit dough quickly and get it into

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Speaker 2: the oven fast after you add your liquid, because it

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Speaker 2: will start to deflate if you leave it out too long.

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Speaker 2: Same goes for any number of quick breads.

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Speaker 1: Yes it's true.

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Speaker 2: Yeah, so yeah, you mix up your ingredients. You work

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Speaker 2: the dough quickly and minimally to help the gluten chain

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Speaker 2: up just enough but not too much. You don't want

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Speaker 2: chewy biscuits. You roll it out to whatever thickness the

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Speaker 2: recipe calls for. Cut them with something sharp. This is

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Speaker 2: important because the blunt edges of a glass will kind

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Speaker 2: of collapse the internal layers of the dough along the

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Speaker 2: edges of each biscuit.

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Speaker 1: Yeah.

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Speaker 2: Yeah, I want something sharp that'll prevent rise. Yeah, and

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Speaker 2: then you get your biscuits in the oven. Science, biscuit science,

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Speaker 2: biscuits science, so cool, unless you're making drop biscuits and

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Speaker 2: then you don't cut them. That's a slightly different process

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Speaker 2: and also cool. Nothing wrong with it.

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Speaker 1: Also cool, Yeah, nothing wrong with it.

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Speaker 2: Ha.

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Speaker 1: The drop biscuit gods are gonna curses terrible biscuits from

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Speaker 1: here on out. I've already paid my price, gesturing to

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Speaker 1: someone that's not there. Yeah.

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Speaker 2: Depending on what kind of biscuit you're looking for, there

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Speaker 2: are so many recipes online that can help you out here.

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Speaker 1: Yes, so many recipes videos, what have you. Oh yeah,

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Speaker 1: And if we're talking about nutrition, it depends on the type.

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Speaker 2: But it's fat and flower I mean they're not great

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Speaker 2: for you, No, I mean they have a little bit

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Speaker 2: of protein in there. That's good. You know, fat helps

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Speaker 2: keep you full, that's nice. Ye, it does Whenever I

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Speaker 2: think of the nutrition of bread products, I think of

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Speaker 2: that line from Scott Pilgrim versus the World where they're

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Speaker 2: eating garlic bread and he's like, oh, just eat garlic

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Speaker 2: bread all the time. And she's like bread makes you fat,

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Speaker 2: and he's like.

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Speaker 1: Bread makes you fat. No. Yeah, just did a like

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Speaker 1: roller coaster woo motion.

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Speaker 2: It's pretty good.

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Speaker 1: Yes, and numbers are a bit hard to come by,

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Speaker 1: but we did find some.

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Speaker 2: Yes. As of twenty fifteen, the biscuit was named one

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Speaker 2: of America's fastest growing menu items by the market research

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Speaker 2: firm Nations Restaurant News. This is part of what's being

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Speaker 2: called the rise of breakfast.

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Speaker 1: Is that a pun?

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Speaker 2: It's a biscuit pun now ha ha. More fast and

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Speaker 2: fast casual chains are offering breakfast items, and more of

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Speaker 2: them are offering them all day. The breakfast category is

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Speaker 2: projected to reach sixty billion dollars a year in value

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Speaker 2: by twenty nineteen, up from just fifty billion in twenty fifteen.

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Speaker 1: I find so interesting about that is in our episode

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Speaker 1: on Brunch, we talked about how less people are eating

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Speaker 1: breakfast ye now than ever, But at the same time,

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Speaker 1: people like breakfast.

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Speaker 2: Food, right, just maybe not at breakfast, right.

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Speaker 1: The rise of more all day breakfast items a lah

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Speaker 1: McDonald's facing that pressure to have breakfast all day.

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Speaker 2: Yeah, they were like Starbucks offering all of those breakfast

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Speaker 2: items like breakfast sandwiches and whatever.

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Speaker 1: Yeah. But from my own anecdotal experience, as I've mentioned

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Speaker 1: many times, I've came from a small town and there

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Speaker 1: weren't that many restaurant options when I was growing up

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Speaker 1: there. There are a lot more now, But one of the

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Speaker 1: options was dairy Queen ooh. And it caused traffic jams

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Speaker 1: in the morning because it was like it didn't have

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Speaker 1: a parking lot really, it was just right off the road. Wow,

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Speaker 1: And so people it was next to an intersection, and

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Speaker 1: people going to all the schools were in the other direction,

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Speaker 1: so the drive through would be out.

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Speaker 2: Causing snaked out onto the road.

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Speaker 1: Yeah, like past the intersection.

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Speaker 2: Oh my goodness.

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Speaker 1: And it got to the point where they were like

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Speaker 1: forming a road across the street that wasn't there, but

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Speaker 1: people would go get in line over there. And what

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Speaker 1: everybody told me they were ordering, because I was always

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Speaker 1: so confused by this was the biscuits, some variety of

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Speaker 1: the biscuits all right, from dairy Queen.

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Speaker 2: I didn't know that Dairy Queen even served that. Oh

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Speaker 2: they do, certainly around the Atlanta area. Oh, now, I

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Speaker 2: wonder okay, all right, history of dairy Queen is a

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Speaker 2: whole separate episode.

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Speaker 1: Oh, I've looked into it. Do you know who owns it?

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Speaker 4: Now?

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Speaker 1: Why?

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Speaker 2: No?

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Speaker 1: Warren Buffett?

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Speaker 2: What? Yes?

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Speaker 1: I looked into it briefly for a Sunday episode. I

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Speaker 1: could be wrong, but I'm pretty sure Warren Buffett owns it.

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Speaker 2: Okay, all right, well, all right, future episode for sure.

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Speaker 1: M chill and grill baby. But in the meantime, we

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Speaker 1: have a lot of really fascinating history about the biscuit

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Speaker 1: for you, including all that etymology. Yeah, but first we're

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Speaker 1: gonna pause for a quick break ForWord from our sponsor.

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Speaker 1: And we're back. Thank you, sponsor, Yes, thank you, And

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Speaker 1: we're back with our etymological journey. Ooh yeah, ooh ah,

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Speaker 1: what a fun journey this will be so okay. The

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Speaker 1: word biscuit comes from a combination of the Latin word biz,

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Speaker 1: meaning cooked, and coctus, meaning twice, used to describe a

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Speaker 1: common ration for soldiers of the Roman Empire.

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Speaker 2: These biscuits were unpleasant. They were made without any fat

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Speaker 2: or any leavening agents at all, so they would last

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Speaker 2: a long time.

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Speaker 1: Yeah, And because of that, as you can imagine, it

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Speaker 1: was popular on long journeys where these biscuits are hard

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Speaker 1: attack or.

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Speaker 2: Biscuits or sea biscuits or ship's biscuits or pilot bread.

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Speaker 1: Interesting were faked up to four times to make sure

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Speaker 1: they'd last the journey. And that reminds me of Hagrid's

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00:18:48,840 --> 00:18:51,560
Speaker 1: rock cakes Harry Potter reference of the episode, which I

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Speaker 1: have a recipe for. And I'm always kind of like,

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Speaker 1: why why cook?

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Speaker 2: I wonder if they're just like scones.

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Speaker 1: They probably are. They probably completely are.

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Speaker 2: Said send me the rest, P'll check it out.

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Speaker 1: Okay. Also, the French and Italian had similar related words biscuite,

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Speaker 1: which actually came before the British word and biscotti respectively.

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Speaker 1: And also King Louis the Fourteen Soldiers called biscuits stone bread,

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Speaker 1: rock cakes rock cakes indeed, and to soften up these babies,

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Speaker 1: sailors would sometimes dip them in brine, or they would

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Speaker 1: break them against their arms to make smaller, easier to

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Speaker 1: eat pieces. All seemed just okay in the biscuit world.

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Speaker 2: Yeah, they maybe weren't tasty, but they were nutritious enough

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Speaker 2: and lasted quite a bit.

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Speaker 1: Mm hmm. By fourteenth century Britain, the word biscuit was

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Speaker 1: used to describe a sweet cookie like thing. And yes,

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Speaker 1: grown all you like British listeners, we can't hear you.

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Speaker 1: That was dried out. Over time, it softened and became

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Speaker 1: a perfect accompaniment for tea. But language jury dan. In

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Speaker 1: the seventeen hundreds, the Dutch started using the word koukias

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Speaker 1: to refer to little cakes. Yep, I bet a lot

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Speaker 1: of you see where this is going. These little cakes

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Speaker 1: had a leavening agent that gave them a cakey texture,

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Speaker 1: and they were overall biscuity, which is confusing in the

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Speaker 1: context of all of this, but yes, the Dutch word

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Speaker 1: was adopted in English and lives on as cookie. When

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00:20:37,280 --> 00:20:39,879
Speaker 1: Dutch and English merchants began selling their wares in the

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00:20:39,920 --> 00:20:45,040
Speaker 1: New World, words collide words and worlds. WHOA, what do

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Speaker 1: you call these things? Heresy? I call them this. After

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Speaker 1: the American Revolutionary War, Americans were not so into the British,

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Speaker 1: so they sided with the Dutch when it came to

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Speaker 1: the great biscuits or cookies debate. The Americans called the

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Speaker 1: British biscuits by cookies are crackers out of spot, which

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Speaker 1: I love and totally understand. And Americans took up the

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Speaker 1: word biscuit and applied it to a round, soft, not

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Speaker 1: twice baked bread typically served with gravy, which is also

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00:21:18,359 --> 00:21:22,000
Speaker 1: a different meaning in Britain. Gravy does so fun with birds?

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00:21:22,160 --> 00:21:26,240
Speaker 1: Oh yeah, mm hmm, and so does flapjack. What apparently

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00:21:26,320 --> 00:21:28,320
Speaker 1: flapjack means granola in Britain.

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00:21:28,520 --> 00:21:30,840
Speaker 2: Oh I did know that, did you?

400
00:21:31,160 --> 00:21:34,800
Speaker 1: Yeah, so it's true. Yeah, well one of my nicknames

401
00:21:34,840 --> 00:21:37,040
Speaker 1: is flapjack. Oh really, so it takes on a whole

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00:21:37,080 --> 00:21:41,760
Speaker 1: new meaning if it has a different meaning. Goodness, I'm granola.

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Speaker 2: I was ordering British snacks at one point and I

404
00:21:43,960 --> 00:21:46,760
Speaker 2: got very confused about it. All turned out okay, but.

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Speaker 1: I'm relieved to hear that, sincerely, flapjacks are not. I'd

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Speaker 1: be very disappointed if I ordered what I thought was

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Speaker 1: pancakes and I got granola. I have to say, but

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00:21:56,400 --> 00:22:00,240
Speaker 1: that's just me. That's just me. And another thing that

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00:22:00,280 --> 00:22:02,680
Speaker 1: I thought was interesting about this whole thing. We've talked

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00:22:02,720 --> 00:22:07,359
Speaker 1: about Nobisco before on the show, The company and how

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00:22:07,440 --> 00:22:12,080
Speaker 1: it stands for National Biscuit Company, which in this context

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00:22:12,840 --> 00:22:14,919
Speaker 1: is interesting. It's one of the biggest, if not the

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Speaker 1: biggest companies specializing in cookies and crackers. But they use

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Speaker 1: biscuit in the British sense of the word, and they

415
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Speaker 1: are an American company. Yeah, huh huh. Indeed, another thing

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Speaker 1: that comes up a lot in this conversation around biscuits

417
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Speaker 1: is scones. The New York Times tells me the only

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Speaker 1: ingredients separating basic recipes for both of them are two

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00:22:35,640 --> 00:22:38,159
Speaker 1: tables foods of sugar and an egg, which I have

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Speaker 1: my doubts.

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Speaker 2: Oh, scone aside, Okay, all right, there is a big

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Speaker 2: difference between what coffee houses here in the States sell

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Speaker 2: as scones versus what scones have traditionally been. Scones here

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Speaker 2: have become these stiff, crumbly, super sweet things. If you

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Speaker 2: get a scone over in the British Isles, you'd likely

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Speaker 2: be served something a lot like an American biscuit, probably

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Speaker 2: lightly sweetened. Basically, if you're making what i'd call a

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00:23:03,760 --> 00:23:06,720
Speaker 2: proper scone, and this is something I have an opinion about, yes,

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Speaker 2: you're adding an egg and using cream instead of milk

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Speaker 2: in an otherwise basic American biscuit recipe. The extra proteins

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00:23:13,400 --> 00:23:15,760
Speaker 2: and fats make the resulting baked goods a little bit

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00:23:15,800 --> 00:23:18,240
Speaker 2: more cake like, a little bit more like like creamy

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Speaker 2: textured than Southern biscuits. They make them all the time

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Speaker 2: and they're fab. Oh yeah, you can make them sweeter, savory.

435
00:23:25,840 --> 00:23:28,439
Speaker 1: Yeah, a whole scone world.

436
00:23:28,520 --> 00:23:30,280
Speaker 2: I love a good cheddar herb scone.

437
00:23:30,480 --> 00:23:32,440
Speaker 1: Oh my gosh, next time you make scones, I'm just

438
00:23:32,480 --> 00:23:33,360
Speaker 1: saying I'm around.

439
00:23:33,600 --> 00:23:36,240
Speaker 2: You have to eat them fresh, like piping hot.

440
00:23:36,240 --> 00:23:39,879
Speaker 1: You there, don't worry about that. In fact, you'll be like,

441
00:23:39,920 --> 00:23:44,480
Speaker 1: how did she know? I just appear scones. I think

442
00:23:44,600 --> 00:23:48,520
Speaker 1: when I was in high school, in our Civics class,

443
00:23:49,320 --> 00:23:51,399
Speaker 1: every student got assigned a country and you had to

444
00:23:51,440 --> 00:23:54,720
Speaker 1: do a big project on it, and part of that

445
00:23:54,800 --> 00:23:58,720
Speaker 1: involved cooking a recipe is associated with the country. I

446
00:23:58,760 --> 00:24:01,240
Speaker 1: can't remember if I made scone or crumpets, but they

447
00:24:01,320 --> 00:24:03,480
Speaker 1: did not turn out well, and it was part of

448
00:24:03,520 --> 00:24:05,480
Speaker 1: your grade. I was really pond about it. Oh, they

449
00:24:05,560 --> 00:24:09,840
Speaker 1: were fine, they just kind of blankland yeah and hard.

450
00:24:10,359 --> 00:24:12,439
Speaker 1: I don't know what I did wrong, but I have

451
00:24:12,520 --> 00:24:14,720
Speaker 1: not had I don't think i've had a proper scone

452
00:24:15,200 --> 00:24:17,040
Speaker 1: if I have. It's been a while, so.

453
00:24:17,160 --> 00:24:20,600
Speaker 2: All right, just saying we can rectify this perfect All right.

454
00:24:20,640 --> 00:24:23,639
Speaker 1: Back to the American style biscuit. It is another food

455
00:24:23,840 --> 00:24:29,280
Speaker 1: that arose because of limited resources and practicality. When European

456
00:24:29,320 --> 00:24:33,720
Speaker 1: settlers first arrived to the New World, they didn't have much.

457
00:24:34,080 --> 00:24:37,160
Speaker 1: They were starting from scratch, like you do with a biscuit.

458
00:24:37,840 --> 00:24:40,520
Speaker 1: In many cases, this meant that a lot of their

459
00:24:40,520 --> 00:24:44,080
Speaker 1: foods were simple and fairly bland. Common food stuffs at

460
00:24:44,080 --> 00:24:48,639
Speaker 1: the time were baked ground wheat. Biscuits are baked ground

461
00:24:48,680 --> 00:24:51,679
Speaker 1: corn corn bread. Depending on whether you lived in the

462
00:24:51,800 --> 00:24:52,720
Speaker 1: North or South.

463
00:24:53,240 --> 00:24:56,760
Speaker 2: Southern mills traditionally were built to process corn, so even

464
00:24:56,800 --> 00:24:59,560
Speaker 2: when wheat started coming to the South, the mills there

465
00:24:59,600 --> 00:25:01,600
Speaker 2: were sort of crap at grinding it. So for a

466
00:25:01,600 --> 00:25:05,440
Speaker 2: long time, flour breads like biscuits were a rich people

467
00:25:05,520 --> 00:25:07,840
Speaker 2: food in the South. Everyone else ate corn bread.

468
00:25:08,160 --> 00:25:10,560
Speaker 1: Yeah, and corn bread was also easier to make in

469
00:25:10,640 --> 00:25:13,439
Speaker 1: terms of time and equipment. You didn't need a special

470
00:25:13,480 --> 00:25:16,040
Speaker 1: pan or an oven, and a corn corn bread is

471
00:25:16,080 --> 00:25:18,360
Speaker 1: a different episode. Oh yeah, I can't wait to talk

472
00:25:18,400 --> 00:25:19,280
Speaker 1: about pones.

473
00:25:20,520 --> 00:25:22,560
Speaker 2: I can't wait for you to talk about pones.

474
00:25:23,600 --> 00:25:27,080
Speaker 1: We all can't wait about pones, and it's actually very

475
00:25:27,440 --> 00:25:28,320
Speaker 1: kind of boring, but.

476
00:25:28,600 --> 00:25:30,080
Speaker 2: You know, we have pone and patience.

477
00:25:30,119 --> 00:25:33,959
Speaker 1: Nonetheless, we do Either of these corn bread or biscuits

478
00:25:33,960 --> 00:25:37,080
Speaker 1: could be cheaply spiced up with a bit of gravy

479
00:25:37,440 --> 00:25:40,359
Speaker 1: of some sort made from the drippings of roasted meat,

480
00:25:40,400 --> 00:25:42,919
Speaker 1: filled out with a pinch of this and that gravy

481
00:25:42,920 --> 00:25:46,200
Speaker 1: could make a meal out of those bland breads. By

482
00:25:46,200 --> 00:25:49,160
Speaker 1: the time the Revolutionary War worled around, biscuits are cornbread

483
00:25:49,160 --> 00:25:53,240
Speaker 1: and gravy seemed to have been relatively commonplace. By the

484
00:25:53,280 --> 00:25:55,720
Speaker 1: mid eighteenth century, the biscuit was a staple in the

485
00:25:55,720 --> 00:25:59,719
Speaker 1: wealthy American South, but it still wasn't quite the biscuit

486
00:25:59,720 --> 00:26:03,359
Speaker 1: we think of today. Because yeast was so costly, people

487
00:26:03,400 --> 00:26:07,280
Speaker 1: often made biscuits without this leavening agent. So making biscuits

488
00:26:07,400 --> 00:26:10,959
Speaker 1: was a laborious process. I would argue it still is,

489
00:26:11,000 --> 00:26:15,280
Speaker 1: but I'm really lazy, apparently terrible at adding milk. In

490
00:26:15,400 --> 00:26:17,439
Speaker 1: order to get air in the dough and ensure that

491
00:26:17,480 --> 00:26:20,280
Speaker 1: it would rise, biscuit makers had to use the old

492
00:26:20,320 --> 00:26:24,160
Speaker 1: elbow breath and really beat the dough and fold it

493
00:26:24,720 --> 00:26:28,560
Speaker 1: once baked. This dough resulted in something bread like but sturdier,

494
00:26:29,080 --> 00:26:31,640
Speaker 1: all the better for scooping up that gravy.

495
00:26:31,800 --> 00:26:34,400
Speaker 2: Oh yeah, you could.

496
00:26:34,160 --> 00:26:37,000
Speaker 1: Use pearl ash instead of manual labor to get your

497
00:26:37,000 --> 00:26:40,520
Speaker 1: biscuits to rise, But that came as a sacrifice of flavor.

498
00:26:41,040 --> 00:26:43,560
Speaker 1: I know we've talked about this before. But to get

499
00:26:43,600 --> 00:26:47,960
Speaker 1: pearl ash, which is potassium carbonate, folks poured water over

500
00:26:48,160 --> 00:26:51,680
Speaker 1: wood ashes already you might be having some. You might

501
00:26:51,720 --> 00:26:55,040
Speaker 1: realize why that impacts the flavor. Yeah, the resulting solid

502
00:26:55,080 --> 00:26:59,240
Speaker 1: was pearlash. A similar process was used to make lie

503
00:26:59,280 --> 00:27:02,879
Speaker 1: by the way, using pearl ash pretty much guaranteed a bitter,

504
00:27:03,359 --> 00:27:07,280
Speaker 1: soap like flavor, like cly And that's not what you're

505
00:27:07,280 --> 00:27:10,160
Speaker 1: looking for in biscuits. Not really, No, no, at least

506
00:27:10,359 --> 00:27:14,760
Speaker 1: not most people. The first recipes for the beaten biscuit

507
00:27:15,119 --> 00:27:18,000
Speaker 1: came out of Maryland and Virginia, although I did see

508
00:27:18,440 --> 00:27:22,919
Speaker 1: some state debates claiming I'm positive, oh absolutely. All they

509
00:27:23,000 --> 00:27:26,679
Speaker 1: called for ingredients wise, was flour, milk, and lard. You

510
00:27:26,760 --> 00:27:30,119
Speaker 1: need some sort of tool to beat these things together with, though,

511
00:27:30,560 --> 00:27:36,359
Speaker 1: a specialized axe or a wooden mallet or popular options. Oh,

512
00:27:36,720 --> 00:27:38,120
Speaker 1: an axe for biscuit.

513
00:27:38,280 --> 00:27:41,560
Speaker 2: I need to know more about this biscuit axe.

514
00:27:41,760 --> 00:27:44,600
Speaker 1: All right, Oh my gosh, it should need one of

515
00:27:44,640 --> 00:27:47,640
Speaker 1: your axes, your D and D character, your biscuit axe.

516
00:27:48,200 --> 00:27:50,600
Speaker 1: Can she cook? Oh?

517
00:27:51,200 --> 00:27:54,480
Speaker 2: I don't know. That's a good question. I think she can,

518
00:27:54,640 --> 00:27:56,240
Speaker 2: but I'm not sure that you really want to eat

519
00:27:56,240 --> 00:27:56,720
Speaker 2: a whole.

520
00:27:56,520 --> 00:28:01,160
Speaker 1: Lot of it. This is an important character question for you. Yeah.

521
00:28:01,200 --> 00:28:04,080
Speaker 2: I'll have to think more about that, all right, but yeah, yeah.

522
00:28:04,080 --> 00:28:07,280
Speaker 2: The amount of effort that these beaten biscuits required to make.

523
00:28:07,320 --> 00:28:10,159
Speaker 2: We're talking hours of beating air into the dough to

524
00:28:10,200 --> 00:28:12,159
Speaker 2: make it so that your biscuits would rise when you

525
00:28:12,200 --> 00:28:15,480
Speaker 2: baked them. So the style of biscuit was really only

526
00:28:15,520 --> 00:28:19,040
Speaker 2: made by enslaved people for their masters, and it dropped

527
00:28:19,040 --> 00:28:20,359
Speaker 2: out of fashion after emancipation.

528
00:28:21,440 --> 00:28:24,359
Speaker 1: After baking soda was invented in the eighteen forties, a

529
00:28:24,400 --> 00:28:28,399
Speaker 1: lot of Southern cookbooks published recipes for soda biscuits, which

530
00:28:28,640 --> 00:28:32,080
Speaker 1: used baking soda to achieve the desired rising.

531
00:28:32,600 --> 00:28:35,159
Speaker 2: The first baking powder was patented just a little bit

532
00:28:35,200 --> 00:28:36,880
Speaker 2: after that in eighteen fifty six.

533
00:28:37,359 --> 00:28:42,560
Speaker 1: A different thing, yes, truly, And we have some more

534
00:28:42,800 --> 00:28:45,680
Speaker 1: history for you, But first we have one more quick

535
00:28:45,680 --> 00:28:56,280
Speaker 1: break for word from our sponsor, and we're back. Thank

536
00:28:56,320 --> 00:28:58,920
Speaker 1: you sponsor, Yes, thank you. There are a couple of

537
00:28:58,960 --> 00:29:02,920
Speaker 1: reasons why biscuits took off in the South in the

538
00:29:03,000 --> 00:29:06,600
Speaker 1: Southern United States and not so much in the North.

539
00:29:07,240 --> 00:29:09,040
Speaker 1: One of the main ones has to do with the

540
00:29:09,080 --> 00:29:12,920
Speaker 1: types of flour used in these regions. In the North,

541
00:29:12,960 --> 00:29:16,800
Speaker 1: you were likely to find tougher, more gluteny wheats that

542
00:29:16,880 --> 00:29:20,480
Speaker 1: could survive the cold winters, whereas in the South you

543
00:29:20,520 --> 00:29:23,320
Speaker 1: were more likely to find softer wheats with less protein

544
00:29:23,720 --> 00:29:28,760
Speaker 1: that made for fluffier, springier baked goods. Before national distribution

545
00:29:28,920 --> 00:29:32,520
Speaker 1: was a possibility, bleached all purpose flowers were pretty limited

546
00:29:32,560 --> 00:29:35,800
Speaker 1: to the Southern American states. This is also part of

547
00:29:35,800 --> 00:29:38,360
Speaker 1: the reason why the North took to bagels more than

548
00:29:38,400 --> 00:29:41,200
Speaker 1: the South did. Oh yeah h in part because of

549
00:29:41,240 --> 00:29:44,720
Speaker 1: the amount of labor and potential costs. At first, biscuits

550
00:29:44,720 --> 00:29:49,160
Speaker 1: were largely something you'd have on Sundays only in the South.

551
00:29:49,640 --> 00:29:52,360
Speaker 1: To save time and money, large clumps of dough were

552
00:29:52,440 --> 00:29:55,840
Speaker 1: dropped on a baking sheet, giving us another type of biscuit,

553
00:29:56,440 --> 00:30:00,959
Speaker 1: the cathead biscuit. If you couldn't afford or fine flour,

554
00:30:01,040 --> 00:30:04,200
Speaker 1: you might use the abundant sweet potato in its place.

555
00:30:04,240 --> 00:30:07,360
Speaker 1: Abundant in the South. The sweet potato biscuit is still

556
00:30:07,400 --> 00:30:09,360
Speaker 1: alive and well today in the South. By the way,

557
00:30:09,680 --> 00:30:12,480
Speaker 1: we have a pretty popular I guess it's a chain.

558
00:30:12,560 --> 00:30:14,120
Speaker 2: It's a local chain.

559
00:30:14,200 --> 00:30:17,840
Speaker 1: Yeah, Highland Bakery. They have sweet potato biscuits. Yeah. Yeah.

560
00:30:17,960 --> 00:30:22,080
Speaker 2: Around the middle of the nineteenth century, flour milling technology improved,

561
00:30:22,160 --> 00:30:26,040
Speaker 2: and meanwhile Midwestern wheat production was being stepped up, and

562
00:30:26,200 --> 00:30:30,040
Speaker 2: the end result was that better, cheaper flour became available

563
00:30:30,120 --> 00:30:31,680
Speaker 2: for everyone to buy.

564
00:30:31,520 --> 00:30:36,600
Speaker 1: In the South. Yes, and then we get Alexander P. Ashbourne,

565
00:30:36,800 --> 00:30:40,680
Speaker 1: an African American grocery store owner out of California. He

566
00:30:41,120 --> 00:30:44,320
Speaker 1: is the lives of biscuit makers with his invention of

567
00:30:44,440 --> 00:30:49,480
Speaker 1: the biscuit cutter in eighteen seventy five. It was spring loaded,

568
00:30:49,800 --> 00:30:52,440
Speaker 1: it came in different shapes. I got very excited about it.

569
00:30:52,960 --> 00:30:56,600
Speaker 1: He also was involved in three patents for refining and

570
00:30:56,640 --> 00:31:01,400
Speaker 1: processing coconut oil, by the way. Ah, and then in

571
00:31:01,480 --> 00:31:08,720
Speaker 1: nineteen thirty Lively Willoughby out of Louisville, Kentucky invented refrigerator biscuits. Though. Yeah,

572
00:31:08,760 --> 00:31:10,959
Speaker 1: the dough pushed into those cardboard twos.

573
00:31:11,040 --> 00:31:13,880
Speaker 2: Oh high pressure, terrifyingly high pressure.

574
00:31:13,600 --> 00:31:17,440
Speaker 1: Very scary, right, It's frightening. He got the patent in

575
00:31:17,560 --> 00:31:20,400
Speaker 1: nineteen thirty one, which was acquired by a local company

576
00:31:20,720 --> 00:31:24,880
Speaker 1: almost immediately and then acquired by Pillsbury Mills and nineteen

577
00:31:24,960 --> 00:31:28,960
Speaker 1: fifty one ns that Pillsbury Mills. According to the Encyclopedia

578
00:31:28,960 --> 00:31:32,560
Speaker 1: of Consumer Brands, Willoughby's invention was sort of a mishap.

579
00:31:33,040 --> 00:31:36,440
Speaker 1: To store biscuits, Willoughby would slice the biscuits, wrap them

580
00:31:36,440 --> 00:31:39,600
Speaker 1: in tinfoil, and then push them into cardboard tubes for

581
00:31:39,640 --> 00:31:43,160
Speaker 1: storage in the ice box. When he would go to

582
00:31:43,200 --> 00:31:48,960
Speaker 1: retrieve them, the compressed dough would explode. Allegedly, Willoughby would

583
00:31:49,000 --> 00:31:51,360
Speaker 1: send his son up a ladder to scrape the dough

584
00:31:51,360 --> 00:31:55,760
Speaker 1: off the ceiling, I think to repackage. But this did

585
00:31:55,800 --> 00:31:58,360
Speaker 1: not deter him, and he kept experimenting until he came

586
00:31:58,480 --> 00:32:02,480
Speaker 1: up with a less explosive way to store. Do less explosive,

587
00:32:02,720 --> 00:32:05,560
Speaker 1: and this was a big deal. Take this first line

588
00:32:05,640 --> 00:32:09,000
Speaker 1: of an early display ad out of the Atlanta Constitution.

589
00:32:09,560 --> 00:32:12,600
Speaker 1: Once in a lifetime, once in a generation, such things happen.

590
00:32:13,040 --> 00:32:16,720
Speaker 2: Excavation point sounds like you're talking about Buffy the Vampire Slayer.

591
00:32:16,760 --> 00:32:20,080
Speaker 1: This is great, it's true. I like it, but it's

592
00:32:20,160 --> 00:32:24,400
Speaker 1: just a biscuit through a biscuit, like I kind of

593
00:32:24,440 --> 00:32:27,960
Speaker 1: alluded to. I loved those the Grand Slam biscuits when

594
00:32:28,000 --> 00:32:29,760
Speaker 1: I was a kid that had all the layers. It

595
00:32:29,800 --> 00:32:32,000
Speaker 1: said at one hundred layers. I don't know if that's true,

596
00:32:32,200 --> 00:32:34,560
Speaker 1: but I would put a different I would alternate butter

597
00:32:34,760 --> 00:32:37,520
Speaker 1: jam butter jam. Oh dang all of the layes.

598
00:32:38,200 --> 00:32:39,640
Speaker 2: Oh, that sounds delicious.

599
00:32:40,280 --> 00:32:43,239
Speaker 1: I also really like the crescent rolls, and yeah, I

600
00:32:43,280 --> 00:32:45,040
Speaker 1: was terrified of opening the tube. I used to make

601
00:32:45,080 --> 00:32:48,040
Speaker 1: my mom do it. They were launched in nineteen sixty five,

602
00:32:48,040 --> 00:32:53,640
Speaker 1: by the way, with the tagline popping Fresh and then aside.

603
00:32:53,720 --> 00:32:56,280
Speaker 1: Every time I hear Willoughby, I think of that Twilight

604
00:32:56,400 --> 00:32:57,240
Speaker 1: Zone episode.

605
00:32:57,600 --> 00:33:00,800
Speaker 2: Does anyone else anyone let us know?

606
00:33:01,520 --> 00:33:03,520
Speaker 1: I really want to know. I really want to know.

607
00:33:03,960 --> 00:33:06,240
Speaker 1: I think it's called next Stop Willoughby, so it's easy

608
00:33:06,280 --> 00:33:08,600
Speaker 1: to find should you want to.

609
00:33:08,760 --> 00:33:10,040
Speaker 2: I'm just going to put that out there.

610
00:33:10,920 --> 00:33:15,440
Speaker 1: Another biscuit innovation in nineteen eighty three, White Lily and

611
00:33:15,560 --> 00:33:19,480
Speaker 1: Yes the Flower brand came out with self rising flour

612
00:33:19,680 --> 00:33:21,440
Speaker 1: with white winter wheat.

613
00:33:21,640 --> 00:33:25,640
Speaker 2: This already has the chemical leaveners added in Yeah, h

614
00:33:26,160 --> 00:33:28,600
Speaker 2: winter wheat. By the way, if you were wondering about that,

615
00:33:28,640 --> 00:33:31,800
Speaker 2: which I was, and went on a very large deep

616
00:33:31,880 --> 00:33:35,360
Speaker 2: dive that was ultimately fruitless, which was my favorite kind

617
00:33:35,360 --> 00:33:35,880
Speaker 2: of deep dive.

618
00:33:36,040 --> 00:33:36,240
Speaker 1: Yeah.

619
00:33:36,400 --> 00:33:38,960
Speaker 2: Winter wheat is a category of types of wheat that

620
00:33:39,000 --> 00:33:44,040
Speaker 2: are typically planted in the fall and allowed to germinate

621
00:33:44,120 --> 00:33:46,360
Speaker 2: over the winter and they start rising up over the spring,

622
00:33:46,480 --> 00:33:49,720
Speaker 2: rather than less sturdy types that are typically planted in

623
00:33:49,760 --> 00:33:52,240
Speaker 2: the spring. But it's really complicated, and I guess we

624
00:33:52,360 --> 00:33:55,520
Speaker 2: have to do a whole episode on wheat someday, but

625
00:33:55,800 --> 00:33:57,520
Speaker 2: it's going to be so massive, so I'm honestly not

626
00:33:57,600 --> 00:33:59,719
Speaker 2: looking forward to it. So just forget that I said anything.

627
00:34:00,960 --> 00:34:03,080
Speaker 1: Okay, I have a really lame fun but I'm gonna

628
00:34:03,080 --> 00:34:13,720
Speaker 1: make it. It's dull like Homer Simpson. Oh not Laurn't sitting

629
00:34:13,760 --> 00:34:16,920
Speaker 1: back like oh Annie, you gotta let Annie be Annie.

630
00:34:17,920 --> 00:34:20,840
Speaker 1: You know what helped popularize the biscuit outside of the South?

631
00:34:21,000 --> 00:34:26,160
Speaker 1: What Kentucky Fried Chicken as more and more popped up

632
00:34:26,200 --> 00:34:27,720
Speaker 1: across the US and the world.

633
00:34:28,040 --> 00:34:31,400
Speaker 2: Also other rival chicken chains like Bojangles, Chick fil A,

634
00:34:31,560 --> 00:34:34,439
Speaker 2: and Popeye'es. Yeah, in the past few years, these chains

635
00:34:34,440 --> 00:34:38,360
Speaker 2: have opened thousands of new locations around the world, introducing

636
00:34:38,400 --> 00:34:40,320
Speaker 2: more and more people to American biscuits.

637
00:34:40,840 --> 00:34:44,280
Speaker 1: Yeah. And as I've said before, in my personal experience

638
00:34:44,320 --> 00:34:49,360
Speaker 1: traveling Kentucky, Fried Chicken is probably the restaurant chain, fast

639
00:34:49,360 --> 00:34:54,080
Speaker 1: food chain and icee second most when I've traveled McDonald's,

640
00:34:54,400 --> 00:34:56,839
Speaker 1: KFC and Subway. Right.

641
00:34:57,080 --> 00:35:01,200
Speaker 2: Yeah, when we visited that first KFC in Kentucky, their

642
00:35:01,239 --> 00:35:04,399
Speaker 2: biscuit was totally decent. It was good. Yeah, I liked it.

643
00:35:04,440 --> 00:35:08,360
Speaker 2: We tipped it in something I think, I think the gravy.

644
00:35:08,400 --> 00:35:11,080
Speaker 2: I think the chicken, yeah, or maybe yeah, because I

645
00:35:11,120 --> 00:35:12,920
Speaker 2: had mashed potatoes, so I tipped it in the mashed potato.

646
00:35:12,960 --> 00:35:16,359
Speaker 2: G That's right, good, totally decent. I have an ending

647
00:35:16,560 --> 00:35:18,800
Speaker 2: quote from that same article by Neilda Hill that I

648
00:35:18,840 --> 00:35:22,040
Speaker 2: referenced at the top. She was kind of waxing poetic

649
00:35:22,160 --> 00:35:25,960
Speaker 2: about how biscuits bring people together, how the dough is

650
00:35:26,000 --> 00:35:28,920
Speaker 2: the tie that binds us all in the South, and

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00:35:29,080 --> 00:35:34,640
Speaker 2: she said, rich, poor, black, white schooled, unschooled, churched, irreligious

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00:35:34,840 --> 00:35:37,800
Speaker 2: biscuits seem to be the one thing other than humidity

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00:35:38,000 --> 00:35:41,200
Speaker 2: that Southerners have in common, next to jazz. They may

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00:35:41,200 --> 00:35:43,879
Speaker 2: be the South's great contribution to civilization.

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00:35:44,560 --> 00:35:49,320
Speaker 1: Get it, biscuit, It's really funny because my friend's cat's

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00:35:49,360 --> 00:35:50,160
Speaker 1: name is biscuit.

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00:35:51,000 --> 00:35:55,040
Speaker 2: That's a good name for a cat, isn't that. Yeah, yeah,

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00:35:55,080 --> 00:35:59,960
Speaker 2: making biscuits when they' kneading. Yeah, sharks, sharp pointy biscuits.

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00:36:00,360 --> 00:36:05,400
Speaker 1: Yeah, that's a wonderful quote. And uh, we're gonna have

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00:36:05,440 --> 00:36:08,759
Speaker 1: to get some biscuits and scones, all right.

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00:36:08,880 --> 00:36:13,080
Speaker 2: Well, he looks so disappointed. This is this is wonderful news.

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00:36:14,880 --> 00:36:16,279
Speaker 1: I can't get them quickly enough.

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00:36:16,760 --> 00:36:19,160
Speaker 2: Oh okay, I see, I understand now.

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00:36:23,480 --> 00:36:26,680
Speaker 4: And that brings us to the end of this classic episode.

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00:36:26,719 --> 00:36:28,960
Speaker 4: We hope that you enjoyed it as much as we

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00:36:29,120 --> 00:36:34,239
Speaker 4: enjoyed bringing it back. As always, if you have any

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00:36:34,280 --> 00:36:39,360
Speaker 4: thoughts about this, any recipes, any memories I have to

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00:36:39,360 --> 00:36:43,160
Speaker 4: tell you kind of unrelated. I got moved to tears

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00:36:44,000 --> 00:36:46,960
Speaker 4: the other day by a sudden encounter with Tim tims

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00:36:46,960 --> 00:36:52,120
Speaker 4: that I wasn't expecting, which are called biscuits in some countries,

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00:36:52,160 --> 00:36:57,160
Speaker 4: But I was shocked at our emotional saw them so

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00:36:57,320 --> 00:36:59,480
Speaker 4: fucking have that really powerful impact. And I feel like

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00:36:59,480 --> 00:37:02,480
Speaker 4: biscuits is one of those things that people.

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00:37:02,320 --> 00:37:06,840
Speaker 2: Have familial right share, like childhood memories that are wrapped

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00:37:06,920 --> 00:37:09,440
Speaker 2: up in the people that you love and the share

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00:37:09,560 --> 00:37:11,040
Speaker 2: the meals that you shared.

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00:37:10,840 --> 00:37:13,879
Speaker 1: And yeah, so many types too.

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00:37:14,080 --> 00:37:18,839
Speaker 4: Oh yeah, well, listeners, If you would like to write

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00:37:18,840 --> 00:37:21,719
Speaker 4: to us, you can. Our email is hello at saborpod

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00:37:21,760 --> 00:37:22,280
Speaker 4: dot com.

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00:37:22,320 --> 00:37:25,160
Speaker 2: We're also on social media. You can find us on Twitter, Facebook,

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00:37:25,200 --> 00:37:27,759
Speaker 2: and Instagram at saber pod and we do hope to

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00:37:27,800 --> 00:37:30,759
Speaker 2: hear from you. Save is a production of iHeartRadio. For

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00:37:30,840 --> 00:37:32,880
Speaker 2: more podcasts from my Heart Radio, you can visit the

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00:37:32,920 --> 00:37:36,040
Speaker 2: iHeartRadio app, Apple Podcasts, or wherever you listen to your

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00:37:36,040 --> 00:37:39,160
Speaker 2: favorite shows. Thanks as always to our super producers Dylan

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00:37:39,160 --> 00:37:41,600
Speaker 2: Fagan and Andrew Howard. Thanks to you for listening, and

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00:37:41,640 --> 00:37:43,319
Speaker 2: we hope that lots more good things are coming your

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00:37:43,360 --> 00:37:51,040
Speaker 2: way