David Tamarkin

Very popular and very good. I mean, there's no bad biscuit, honestly. I think I love any biscuit that you give me.

One of the ways that I learned about the history of the biscuit was on our own site. We commissioned writer Deborah Freeman, historian and podcaster and food writer, to write a story about the history of biscuits. And it was fascinating, such a good read. And we wanted her to come on the podcast to tell us more and go into maybe some more details that she couldn't fit into the piece.

One of the ways that I learned about the history of the biscuit was on our own site. We commissioned writer Deborah Freeman, historian and podcaster and food writer, to write a story about the history of biscuits. And it was fascinating, such a good read. And we wanted her to come on the podcast to tell us more and go into maybe some more details that she couldn't fit into the piece.

And in particular, the influence of black bakers on biscuits. Deb Freeman, welcome to Thinks Bakers Know. It's a pleasure to have you.

And in particular, the influence of black bakers on biscuits. Deb Freeman, welcome to Thinks Bakers Know. It's a pleasure to have you.

Can you give us a quick introduction for listeners who may not be familiar with you yet? Tell us what you do, where you do it.

Can you give us a quick introduction for listeners who may not be familiar with you yet? Tell us what you do, where you do it.

To talk about biscuits. Absolutely. Yes, yes. You wrote one of my favorite pieces of all time on King Arthur's site, a history of biscuits and how it came to America. So we're going to talk a lot about that. But first, you mentioned you grew up in the South and you mentioned in the piece that biscuits were a big part of your upbringing. Can you share your first memory of biscuits?

To talk about biscuits. Absolutely. Yes, yes. You wrote one of my favorite pieces of all time on King Arthur's site, a history of biscuits and how it came to America. So we're going to talk a lot about that. But first, you mentioned you grew up in the South and you mentioned in the piece that biscuits were a big part of your upbringing. Can you share your first memory of biscuits?

In your story for King Arthur, you trace the origins of the American biscuit to ancient Rome. But those early biscuits sound like they were absolutely horrible. Tell us about those.

In your story for King Arthur, you trace the origins of the American biscuit to ancient Rome. But those early biscuits sound like they were absolutely horrible. Tell us about those.

This is the time before dentists, like how did they even bite those? I mean, they must have been like, just like putting them in their mouth and letting them disintegrate. I mean, it just sounds so gross.

This is the time before dentists, like how did they even bite those? I mean, they must have been like, just like putting them in their mouth and letting them disintegrate. I mean, it just sounds so gross.

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.