What is a loser biscuit?

Beaten biscuit is a flour -based food that came from in the southern United States. This type of biscuit was popular in the 19th century and contains no yeast, such as edible soda or baking powder. Creating loser biscuits is very difficult to work and requires a lot of time. The texture of the loser biscuit is often compared with a crack and has very little to do with modern biscuits that are fluffy and soft.

The main ingredients of beaten biscuits are flour, salt, lard and milk or water. The dough is created and then beaten with a container such as a rolling pin. This type of biscuit received its name because one had to beat the dough with all its strength during preparation. Traditional recipes require the dough to be processed anywhere from 15 minutes to one hour. Folding the beating the dough on the biscuits caused it to become smooth and adding air that helps the dough on a slight climb while baking. The result was a crispy biscuit, which is similar to the cracker in the texture. Perfectly bakedThe defeated biscuit was light brown on the outside and white inside.

Beatene biscuits have a place as a symbol of the state in the old south of the past. This is because only the aristocratic southern family could afford to maintain slaves that were used as servants to prepare the losers. The administration of this food was therefore a way to show that the family was rich and prosperous.

By the end of the 19th century, a machine called biscuit was introduced to reduce the amount of manual work needed to create a loser biscuit. The machine was manually controlled and consisted of metal cylinders that would screen the dough. Breshing for biscuits is now a sought -after antique among some collectors.

Traditionally, the losers were served with ham slices, spread with butter or marmalade or used for sauces and engraving. If it is stored correctly, a beaten biscuit can hold onet with no ced for several months. During their flourishing, the administration of losers for society was considered to be a necessary part of southern hospitality.

When the 19th century closed, the popularity of beaten biscuits disappeared when recipes for biscuits using agents became a more preferred meal for the dining table. Many loser biscuits are still available, but today it is produced. Loaded biscuits can still be found in several restaurants in the southern US and bakeries that serve traditional food from this area.