Biscuits
A good biscuit is tender and light. Serve biscuits warm with honey.
These small quick breads use leavening agents like baking powder or baking soda, rather
than yeast. A good biscuit is tender and light, with enough fat to make it moist. The word
itself comes from the French bis cuit, meaning “twice cooked”—these
little breads were twice-baked to stay crisp at sea.
Varieties
Biscuits are traditionally made with white flour, but
a few whole-grain versions are available.
Buying and storing tips
A few bakeries may carry biscuits, but they’re often baked at home. Ready-to-bake
biscuit dough or mix is available refrigerated, frozen, or on grocery shelves. Choose the
whole-grain variety whenever possible. Store cooked biscuits wrapped in plastic in the
refrigerator to prevent molding, and use within a day or two.
Availability
Biscuits are available year-round.
Preparation, uses, and tips
Serve biscuits warm with honey; stuff with traditional (or soy)
sausage and scrambled eggs for a breakfast
sandwich.
Nutritional Highlights
Biscuit (plain or buttermilk), 1 biscuit
Calories: 127
Protein: 2.0g
Carbohydrate: 17g
Total Fat: 5.7g
Fiber: 0.45g
*Good source of: Thiamine (0.15mg)
*Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good
source” of a particular nutrient provide between 10 and 20% of the Recommended Daily
Value.
The information presented in this website is for informational purposes only and was created by a team of U.S. registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications.
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