Buttermilk biscuits are a quick bread recipe of two types of flour, butter, and a chemical leavener brought together with buttermilk. And making them from scratch isn't beyond your baking skills. These beauts are resplendent in all of their buttery glory.

Southern Appalachia It's up for debate exactly how long ago buttermilk biscuits first came on the scene, but the general consensus from historians is that they originate from Southern Appalachia, most likely in the 1800s.

And savory apple butter. We are talking of course about that old classic southern staple the buttermilk. Biscuits. So what makes cracker barrels biscuits.

Our buttermilk biscuit dough, deep-fried then tossed in cinnamon sugar with butter pecan sauce for dipping.

Yet, on the average, it consists of total solids (4%), lactose (3%–4%), lactic acid (1.2%), protein (1.3%) and fat (0.8%). Buttermilk contains high amounts of calcium, which contributes significantly to its health benefits. The human body requires 1000 mg of calcium per day.

Buttermilk is used in biscuit-making for its acid and fat content. Its acidity works with the leaveners to help the dough rise, producing a taller and fluffier biscuit. Buttermilk also adds a subtle tang. Cream biscuits are made with heavy cream.

The Earliest Evidence The Romans certainly had a form of biscuit, what we'd now call a rusk and, as the name suggests, it was essentially bread which was re-baked to make it crisp. It kept for longer than plain bread, and was useful for travellers and soldiers' rations.

It is well known in ancient Indian history that buttermilk and ghee were widely consumed milk products during Lord Krishna's time, about 3000 BC. The Irish drink large amounts of fresh milk, sour milk, clotted milk and buttermilk and they used milk to make cream, curds, cheese, butter and buttermilk.

Not actually intended for biscuit (the English term for cookie) storage, the biscuit barrels were never airtight. Meant for presenting delicate tea biscuits or scones at tea time, these biscuit jars were highly esteemed for their ability to add another layer of beauty to the tea table.

Part of what makes biscuits so enduring is their versatility. By the time European settlers arrived in the New World, these dense, flavorless biscuits were an established part of their diet. But they became a mainstay in colonial times because they could be baked quickly and required few ingredients.

A cracker is a flat, dry baked biscuit typically made with flour. Flavorings or seasonings, such as salt, herbs, seeds, or cheese, may be added to the dough or sprinkled on top before baking. Crackers are often branded as a nutritious and convenient way to consume a staple food or cereal grain.

Famous for being a doughnut without the hole, this popular sweet treat is one of the city's most famous food staples that both locals and visitors savor all year long, available 24-hours a day in New Orleans at more than one coffee hotspot. The New Orleans beignet is great for breakfast, dessert or a midnight snack.

Buttermilk is made up of a variety of acids – the results of the fermentation process, which give baked goods a couple of benefits. First, the acidity provides tangy flavor to balance all kinds of sweet baked treats. Second, it activates baking soda, producing the gas that makes dough or batter rise.

Buttermilk is low in fat and contains more protein per cup than milk. It's also lower in calories than milk and high in calcium, vitamin B12, and potassium. And because it contains live cultures (similar to yogurt), it's more easily digestible than milk.

Buttermilk is a versatile ingredient that can add lift to baked goods for the fluffiest pancakes, waffles, and biscuits, tenderize chicken and other proteins, give rich texture and tangy flavor to dressings, and shine in delicate desserts like buttermilk panna cotta.

The obvious difference between the two is that one is made with buttermilk and the other with regular milk. Buttermilk biscuits have a tangy flavor, tender texture, and delicate layers. Regular biscuits have a milder flavor and may not rise as much.