Can’t you taste the goodness of Callie’s Country Ham Biscuits? The Cheese and Cinnamon are also stunning.
|She catered Reese Witherspoon’s and Ryan Philippe’s wedding, and other catering clients have been clamoring for her country ham-stuffed biscuits for years. She couldn’t hand over the secret recipe, of course, so Charleston, South Carolina caterer Callie White did the next best thing: She charged her daughter with opening up a division to sell the bodacious biscuits online. Now, there’s no need for you to imagine what super Southern biscuits taste like. Buttermilk, cheese, cinnamon and the country ham biscuits that started it all will come to you. Get yourself a variety pack for Easter dinner or breakfast. Send some to Mom for Mother’s Day. Each biscuit is handmade with just a bowl and no other equipment (save for the oven, of course). Callie says that the secret to making a great biscuit is to not over-mix the dough. Each batch is mixed by hand, and the expert biscuit makers know by the feel when the dough is ready. It’s art, it’s science, it’s delicious! Read the full review. Visit more of our favorite breads and biscuits in the Gourmet Bread Section of THE NIBBLE online magazine.|
|And here’s our Question Of The Week (you’ll find a new one each week on TheNibble.com home page—we usually don’t post them here): Why do the British refer to cookies and crackers as biscuits? It’s because the word biscuit comes from the Latin bis coctum, which means “twice cooked.” This is manifested in biscotti, the hard Italian cookies which are baked twice. Americans get “cookie” from the Dutch word, “koekje,” which means “little cake.” Both terms arrived in America in the 1600s, with their respective groups of Colonists. According to The Encyclopedia of American American Food and Drink, the first American usage of “biscuit” as a soft bread was in 1818, in the Journal of Travels in the United States of North America, and in Lower Canada, by John Palmer.By 1828 Webster’s Dictionary defined a biscuit as “a composition of flour and butter, made and baked in private families.” These small, puffy leavened breads were called soda biscuits or baking-soda biscuits, to differentiate them from the unleavened cracker type of biscuit. These bread-biscuit recipes are ubiquitous in 19th-century cookbooks. In addition to serving up plenty of soda biscuits, Southerners also developed the beaten biscuit, first mentioned in print in 1853. In 1930, General Mills introduced Bisquick, the first packaged biscuit mix. And the rest, as they say, is history. Pass the butter, please.|