Jessica Badalana

So there's actually a lot to unpack, you know, even in something as seemingly simple as biscuits. Yeah. Food and travel writer Vonnie Williams wrote a wonderful piece for King Arthur about Atlanta baker Erica Council's biscuits, which we'll link to in the show notes.

So there's actually a lot to unpack, you know, even in something as seemingly simple as biscuits. Yeah. Food and travel writer Vonnie Williams wrote a wonderful piece for King Arthur about Atlanta baker Erica Council's biscuits, which we'll link to in the show notes.

And she quoted Erica saying, biscuits are the people's food, which I think really captures the way that they resonate with people sort of across the spectrum, across the country. And even though the biscuits are steeped in history, I feel like they're still as relevant, you know, in today's baking landscape as they have ever been. So I'm excited to dig into this one today.

And she quoted Erica saying, biscuits are the people's food, which I think really captures the way that they resonate with people sort of across the spectrum, across the country. And even though the biscuits are steeped in history, I feel like they're still as relevant, you know, in today's baking landscape as they have ever been. So I'm excited to dig into this one today.

There are lots of styles of biscuits. And I'm just sort of curious, like what your biscuit style of choice is.

There are lots of styles of biscuits. And I'm just sort of curious, like what your biscuit style of choice is.

Yeah, I do. And then I feel like we can do some sort of personality test, like what your biscuit style says about you.

Yeah, I do. And then I feel like we can do some sort of personality test, like what your biscuit style says about you.

I think you're not alone in this. I feel like the world... Okay. I mean, this is to put it in a sort of binary, but I do think there's a big split between people that prefer the sort of fluffy style biscuit. I mean, I feel like I just am making a sport out of disagreeing with you all the time on this podcast, but I... I mean, I have, yeah, you know, you can't dress up your drive, I guess.

I think you're not alone in this. I feel like the world... Okay. I mean, this is to put it in a sort of binary, but I do think there's a big split between people that prefer the sort of fluffy style biscuit. I mean, I feel like I just am making a sport out of disagreeing with you all the time on this podcast, but I... I mean, I have, yeah, you know, you can't dress up your drive, I guess.

But I do like those soft biscuits. But if I'm making biscuits at home, and even if I am going to buy them at a bakery, I do like the sort of flaky, buttery, crispy edged biscuit. It's like, that's a little higher in stature. And it has that sort of cragginess. Maybe some salt on it or some salted butter or like...

But I do like those soft biscuits. But if I'm making biscuits at home, and even if I am going to buy them at a bakery, I do like the sort of flaky, buttery, crispy edged biscuit. It's like, that's a little higher in stature. And it has that sort of cragginess. Maybe some salt on it or some salted butter or like...

You know, I read that Dwight Yoakam's grandmother used to top each one of her biscuits with like a little knob of bacon fat. That seems like a smart thing to me. So I actually, you know, I just have a right now my biscuit vibe is just a little bit different from yours, but I think represents a style of biscuit that's also quite popular.

You know, I read that Dwight Yoakam's grandmother used to top each one of her biscuits with like a little knob of bacon fat. That seems like a smart thing to me. So I actually, you know, I just have a right now my biscuit vibe is just a little bit different from yours, but I think represents a style of biscuit that's also quite popular.

I mean, any fresh biscuit, let's be clear here. Like whether it's a cream biscuit, a buttermilk biscuit, an all butter biscuit, all biscuits are good biscuits. But I think where biscuits get really interesting is thinking about the role that they have played in American baking history.

I mean, any fresh biscuit, let's be clear here. Like whether it's a cream biscuit, a buttermilk biscuit, an all butter biscuit, all biscuits are good biscuits. But I think where biscuits get really interesting is thinking about the role that they have played in American baking history.

I love that the buttermilk powder is already added to the flour blend because, I mean, who keeps a carton of buttermilk on hand for when biscuit emergencies strike? Am I right?

I love that the buttermilk powder is already added to the flour blend because, I mean, who keeps a carton of buttermilk on hand for when biscuit emergencies strike? Am I right?

It's time for our next segment, Ask the Bakers. For Ask the Bakers, we want to hear from you. If you have a baking question for us, head to kingarthurbaking.com forward slash podcast to record a voice message, and we may end up using it on the show. That's kingarthurbaking.com forward slash podcast.

It's time for our next segment, Ask the Bakers. For Ask the Bakers, we want to hear from you. If you have a baking question for us, head to kingarthurbaking.com forward slash podcast to record a voice message, and we may end up using it on the show. That's kingarthurbaking.com forward slash podcast.