Butterfly Biscuits

Lore

Long before flaky, buttery biscuits were the pride of Southern tables, they were humble hardtack, the starchy sidekick of seafarers and soldiers. In the 17th and 18th centuries, European settlers in America brought their sturdy, no-nonsense biscuits with them. These weren’t the pillowy delights we know today—they were tough as old boots and dry enough to make a desert blush. Did they taste good? Not at all. Were they durable? Absolutely. Over time, biscuits evolved, shedding their hard edges like a molting bird. In the American South, they found their fluff, thanks to the magic of buttermilk and a little kitchen elbow grease. What was once a brick became a cloud—soft, tender, and ready to steal the show at every meal. Much like a caterpillar transforming into a butterfly, biscuits worked their way into the hearts (and stomachs) of everyone they met. Pair them with jam, gravy, or fried chicken, and you’ve got a dish that’s as timeless as it is delicious. So here’s to the biscuit: proof that even the humblest beginnings can rise to greatness (literally).

Ingredients: flour, baking powder, sugar, salt, butter, buttermilk.

Allergens: wheat, gluten, dairy