Toaster Oven Biscuits
These biscuits are leftover from last night's visit to the Cracker Barrel! We cut them in half, spread a little butter on the open layers, and added a bit of cheese to some. This is a delicious way to not waste leftover biscuits!
If you read the following information, you will learn about the cathead biscuit! We had one of those four days ago for the first time at the Tupelo Honey Restaurant in Chattanooga, Tennessee. It was wonderful and I plan to make some sometime! There are many recipes online!
[Source: Texas Chicken and Burgers Website - The word Biscuit originates from the French “bis” (‘twice’) “cuit” (‘cooked’.) This extremely dry and hard food was a staple for soldiers and sailors, due to it’s inherent preservability. During the time of the French King Louis XIV, biscuits eaten by soldiers was known as ‘stone bread’, and soldier’s biscuits in the British army were known as ‘hardtack.’ These were essentially portable crackers with very long shelf lives. Later, ‘animalized’ biscuits were made with meat juices. Additionally Travelers Biscuits were made to keep for long periods of time when wrapped in tin foil.
Biscuits have been a staple of the Southern table since the middle 1700s. This classic bread is made in tons of ways, including the very hard to create beaten biscuit (made by beating air into the dough with a rolling pin or mallet with 100 strokes,) the buttermilk biscuit, and the drop biscuit. In 1875, an African American grocery store owner named Alexander P. Ashbourne created a biscuit cutter. This spring loaded device was made of a board to load and drop off biscuits and a many-shaped metallic plate. The plate could cut the dough into custom shapes. Ashbourne went on to patent other inventions that were used to prepare, treat, and refine coconut oil to usein home kitchens. The original Southern buttermilk biscuit was the size of a cat’s head, and was made by pinching off portions of dough, rolling it into a ball, and placed in a small iron skillet.]
Toaster Oven Biscuits
These biscuits are leftover from last night's visit to the Cracker Barrel! We cut them in half, spread a little butter on the open layers, and added a bit of cheese to some. This is a delicious way to not waste leftover biscuits!
If you read the following information, you will learn about the cathead biscuit! We had one of those four days ago for the first time at the Tupelo Honey Restaurant in Chattanooga, Tennessee. It was wonderful and I plan to make some sometime! There are many recipes online!
[Source: Texas Chicken and Burgers Website - The word Biscuit originates from the French “bis” (‘twice’) “cuit” (‘cooked’.) This extremely dry and hard food was a staple for soldiers and sailors, due to it’s inherent preservability. During the time of the French King Louis XIV, biscuits eaten by soldiers was known as ‘stone bread’, and soldier’s biscuits in the British army were known as ‘hardtack.’ These were essentially portable crackers with very long shelf lives. Later, ‘animalized’ biscuits were made with meat juices. Additionally Travelers Biscuits were made to keep for long periods of time when wrapped in tin foil.
Biscuits have been a staple of the Southern table since the middle 1700s. This classic bread is made in tons of ways, including the very hard to create beaten biscuit (made by beating air into the dough with a rolling pin or mallet with 100 strokes,) the buttermilk biscuit, and the drop biscuit. In 1875, an African American grocery store owner named Alexander P. Ashbourne created a biscuit cutter. This spring loaded device was made of a board to load and drop off biscuits and a many-shaped metallic plate. The plate could cut the dough into custom shapes. Ashbourne went on to patent other inventions that were used to prepare, treat, and refine coconut oil to usein home kitchens. The original Southern buttermilk biscuit was the size of a cat’s head, and was made by pinching off portions of dough, rolling it into a ball, and placed in a small iron skillet.]