David Tamarkin

But somehow that biscuit turned into the variety of biscuits that we know and love. And one thing that you illustrate in your story is that Europeans brought these hard unseasoned biscuits to America. Thank you very much. But then innovation started happening. And can you tell us a little bit how that happened?

But somehow that biscuit turned into the variety of biscuits that we know and love. And one thing that you illustrate in your story is that Europeans brought these hard unseasoned biscuits to America. Thank you very much. But then innovation started happening. And can you tell us a little bit how that happened?

Yeah.

Yeah.

You talk about the beaten biscuit, which seems like that was a pivotal moment in the history of biscuits. What is the beaten biscuit?

You talk about the beaten biscuit, which seems like that was a pivotal moment in the history of biscuits. What is the beaten biscuit?

Okay. So we're at the point in biscuit history where, you know, they're starting to get lighter. This is, I feel like the point where we got lots of contributions from black chefs and inventors that are pivotal to, you know, making the biscuit what it is today. Can you talk a little bit about one of them? Unless we don't know the person saying, but a Pullman porter.

Okay. So we're at the point in biscuit history where, you know, they're starting to get lighter. This is, I feel like the point where we got lots of contributions from black chefs and inventors that are pivotal to, you know, making the biscuit what it is today. Can you talk a little bit about one of them? Unless we don't know the person saying, but a Pullman porter.

First of all, what is a Pullman porter?

First of all, what is a Pullman porter?

I love that. But one of my favorite details in your piece is this idea that Northerners had at one point that hot bread was evil. And so they looked down on Southerners who were eating hot biscuits as their bread. They wanted a room temperature. They wanted a cold bread. They wanted room temperature, a slice of bread, not a hot biscuit. What were they thinking?

I love that. But one of my favorite details in your piece is this idea that Northerners had at one point that hot bread was evil. And so they looked down on Southerners who were eating hot biscuits as their bread. They wanted a room temperature. They wanted a cold bread. They wanted room temperature, a slice of bread, not a hot biscuit. What were they thinking?

I think so. Yeah. As a Northerner, I will say yes. Yeah.

I think so. Yeah. As a Northerner, I will say yes. Yeah.

I think that's pretty wild. It's so wild. I mean, people have these people never like, obviously, they never experienced the joy of eating a hot, fresh, you know, biscuit warm. I mean, come on, people. All right, Deb Freeman, thank you so much. It's been amazing to talk to you about biscuits. Where can people find you?

I think that's pretty wild. It's so wild. I mean, people have these people never like, obviously, they never experienced the joy of eating a hot, fresh, you know, biscuit warm. I mean, come on, people. All right, Deb Freeman, thank you so much. It's been amazing to talk to you about biscuits. Where can people find you?

All right, Deb, thank you so much for being here. It's a pleasure to speak to you.

All right, Deb, thank you so much for being here. It's a pleasure to speak to you.

This episode is brought to you by King Arthur's new buttermilk biscuit flour blend. It's made with unbleached soft wheat flour, baking powder, a little bit of salt, and real buttermilk.

This episode is brought to you by King Arthur's new buttermilk biscuit flour blend. It's made with unbleached soft wheat flour, baking powder, a little bit of salt, and real buttermilk.