Can’t spend the time making butter cookies from scratch? No worries. With a little love and the following tricks your tinned cookies will rise to the occasion and satisfy everyone’s craving for soft flaky pastries.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Girl Gone Grilling | 2023-01-30 22:59:14 |  355,007 Views |
Filled breakfast cookies
Though biscuits are iconic to the American South they can be traced back to ancient Europe with early versions appearing in Roman and Egyptian cultures as unleavened bread. These chewy little mounds were made simply from flour salt and water and resembled something like biscotti. (Baking soda and baking powder didn’t come on the scene until the mid-1800s.) It makes sense then that the word biscuit comes from the Latin word “biscotus” meaning “twice baked.” The recipe and double-baking method didn’t give them much flavor but it did make them durable for long sailing voyages.
Depth of flavor and texture came much later as biscuits improved—first when Europeans began to settle the American colonies and gained access to larger supplies of flour lard and buttermilk. As baking methods continued to improve in the 19th century a greater variety of sweet and savory biscuits appeared on dinner tables everywhere.
These days baking a batch of fluffy Southern biscuits from start to finish is a labor of love but not everyone has the time to perfect them. By focusing on fresh ingredients like savory fillings sweet spreads spices and lots of butter you can skip the daunting prep work and still enjoy a delicious semi-homemade treat with canned biscuits.
