What do Americans serve biscuits with?

Biscuits are a quintessential part of American cuisine, especially in the South. Soft and fluffy yet sturdy enough to hold a variety of toppings and fillings, biscuits can be served for breakfast, lunch, dinner, or dessert. But what exactly do Americans commonly serve biscuits with?

Table of Contents

Breakfast Biscuits

For breakfast, biscuits often play a starring role. They can be split open and stuffed with sausage, bacon, ham, or other breakfast meats. Eggs, cheese, and gravy are also popular biscuit fillings and toppings for breakfast. Here are some classic ways Americans enjoy biscuits for breakfast:

Biscuits and sausage gravy – Flaky biscuits smothered in creamy, peppery sausage gravy is a quintessential Southern breakfast. The gravy is made from sausage drippings, milk, and flour.
Biscuits and jam – For a simpler start to the day, biscuits can be served with fruit jam or apple butter spread on top.
Breakfast sandwiches – Split biscuits stuffed with fried eggs, cheese, ham, bacon, or sausage patties make hearty hand-held breakfast sandwiches.

Egg in a hole – Eggs fried inside the middle of an open biscuit create egg in a hole. The bread around the egg soaks up the delicious yolk.

When it comes to breakfast biscuits, anything goes! Americans love getting creative with fresh-baked biscuits in the morning.

Lunch and Dinner Biscuits

Biscuits also pop up at lunch and dinner across the American South. Here are some savory ways Americans enjoy biscuits later in the day:

Fried chicken and biscuits – Hot fried chicken served alongside fluffy biscuits is a classic Southern meal. The biscuits are perfect for sopping up any gravy or drippings left on the plate.
Pot pie – Biscuit dough can be used to top chicken, beef, or vegetable pot pies for a comforting homecooked meal.
Shortcakes – Savory shortcakes are made by splitting and filling a biscuit. Common fillings include chicken, pulled pork, or roast beef paired with vegetables.

Cobblers – Fruit cobblers made with fresh chopped fruit baked under a layer of biscuit dough are delicious for dessert or even dinner in the South.

Biscuits are versatile enough to be served at any meal. Their comforting flavor and variety of possible fillings make them a staple across the American South.

Sides for Biscuits

In addition to food served directly over or stuffed into biscuits, they are also accompanied by a variety of tasty sides. Here are some classic Southern sides that pair well with biscuits:

Honey butter – Softened butter mixed with honey spread over split biscuits is simple and delicious.
Jelly or jam – Fruit spreads like strawberry or grape jelly complement biscuits.
Sawmill gravy – This creamy white gravy made with sausage drippings has a distinctive savory flavor.

Fried okra – Crispy okra fritters served alongside biscuits add crunch and Southern flair.
Collard greens – Slow cooked collard greens with ham offset flaky biscuits.
Fried green tomatoes – A Southern classic that brings texture and tartness to balance rich biscuits.

Corn on the cob – Fresh summer corn is an easy vegetable pairing for biscuits.

From butter and jams to gravies and veggie sides, there are limitless options for what to serve alongside biscuits to round out a meal.

How Biscuits Are Served in Different Regions

While biscuits are enjoyed across America, their popularity and how they are served does vary by region.

The South

Biscuits are a staple food and cultural icon across the American South. They feature prominently at breakfast, lunch, and dinner. Southern biscuits are fluffy and light and served warm with plenty of butter, jam, or gravy.

Midwest

In the Midwest, biscuits may be more dense and doughy. They are often covered with sausage gravy for breakfast. At dinner, they may be enjoyed alongside pot pies or other comfort foods.

Northeast

Biscuits are less common in the Northeastern United States. They are more likely to appear at breakfast than other meals, perhaps with some jam. The biscuits may be more closely associated with England than the American South.

West Coast

On the West Coast, biscuits are not as much of a staple food. However, Southern-inspired restaurants have made biscuits and gravy a popular brunch offering. They are also served at high-end restaurants as part of upscale comfort food offerings.

Popular Types of American Biscuits

There are a few main types of biscuits commonly found across the United States:

Flaky biscuits – These have layered folds that rise tall and flake apart when baked. They are sturdy enough to hold fillings.

Drop biscuits – Easy to make, these are formed by dropping spoonfuls of biscuit dough onto a baking sheet.
Roll-cut biscuits – Rolled out flat, biscuit dough is cut into rounds using a biscuit cutter and then baked.
Angel biscuits – Light and airy, these biscuits use yeast as a leavening agent along with baking powder.

Buttermilk biscuits – The tangy acidity of buttermilk gives these biscuits a tender, moist texture.

There are endless variations when it comes to biscuit recipes, but these are a few of the most popular types seen at breakfast tables across America.

Global Influences on American Biscuits

While uniquely American in many ways, global influences have shaped the evolution of the American biscuit over time. Some key influences include:

England – English scones, biscuits, and dumplings were foods that early American colonists were familiar with before developing their own unique Southern-style biscuits.
France – Beignets brought by French colonists may have influenced American biscuit-making techniques and the concept of fried biscuit dough.
African slaves – Enslaved cooks from Africa applied their nourishing cooking traditions to basic ingredients like flour, buttermilk, and lard to develop hearty biscuits.

Native Americans – Shared cooking methods and ingredients like white cornmeal impacted the texture and flavor of early American biscuits.

Global cuisine indirectly shaped what we think of today as quintessentially American biscuits through centuries of cultural exchange, migration, and tragic exploitation.

How American Biscuits Have Evolved

While 21st century American biscuits remain true to their roots, they have evolved over generations of bakers. Here are some key ways biscuits have changed:

Early biscuits were much harder and cracker-like vs. the tender, drop biscuits popular today.
The rolling method allowed for flakier layered biscuits unlike original biscuits cooked in a solid ball.
The addition of baking powder, commercial yeast, and vegetable shortening produced lighter and fluffier modern biscuits.

Refrigeration let cooks incorporate solid cold butter for flakier texture vs. mushy early biscuits.
Once hard labor, kneading by hand was replaced by food processors and mixers over time.

While contemporary American biscuits would be unfamiliar to early colonists, they carry on the tradition of hearty, comforting flavor.

How to Make Classic American Biscuits

Making biscuits is easier than you may think! Here is a basic recipe and method for cooking classic American flaky biscuits at home:

Ingredients:

2 cups all-purpose flour
1 tablespoon baking powder

1 teaspoon salt
1 teaspoon sugar
1/4 cup cold butter, cubed

3/4 cup cold buttermilk

Instructions:

Preheat oven to 450°F. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
Add the cold butter cubes and use a pastry blender or two forks to cut it into the dry ingredients until pea-sized crumbs form.

Make a well in the center and pour in the buttermilk. Stir just until combined.
On a floured surface, pat the shaggy dough into a 1-inch thick rectangle. Fold in thirds like a letter and pat out again. Repeat the folding and patting 2 more times.
Roll the dough into a 1/2-inch thick sheet. Cut into rounds using a biscuit cutter or glass rim. Place on a baking sheet.

Bake 12-15 minutes until golden brown. Serve warm.

Now you have classic homemade biscuits ready for anything – jams, gravy, or even good ole butter!

Popular Brands of Biscuits

While homemade is best, there are also popular commercial brands of pre-made biscuits found in supermarkets across America. A few top biscuit brands include:

Brand	Key Features
Pillsbury Grands	Flaky layers, made with butter, comes refrigerated in pop-open cans
Ballard	Flaky, traditional Southern-style biscuits often sold pre-cooked in freezer aisles
Immaculate Baking Company	Shelf-stable biscuits, vegan and classic varieties
Trader Joe’s	Chewy biscuits, sold frozen ready-to-bake, butter and vegan options
Food Lion Bakery	Freshly baked, soft and affordable biscuits at the Southeastern U.S. grocery chain

Pre-made biscuits provide convenience, consistency, and nostalgia. However, scratch-made biscuits can’t be beat when you have the time!

How American Biscuits Differ From Scones

American-style biscuits are sometimes confused with British scones. While similar, there are a few key differences:

Biscuits use less butter and aren’t quite as rich as scones.

Biscuits are lighter, fluffier, and can be layered while scones are more dense.
Biscuits often use buttermilk while scones use heavier cream.
Biscuits are often larger rounds compared to triangular scones.

Biscuits are commonly served for breakfast while scones appear more at teatime.

Both biscuits and scones serve similar roles, but American biscuits have their own unique history and baking style.

Conclusion

Biscuits hold a special place in American cuisine, especially across the Southern U.S. Served warm and fresh at any meal, their versatility unite locals and tourists alike. While typically served for breakfast with sausage gravy or fried chicken for dinner, biscuits continue to evolve as creative bakers make them their own. Their tender, comforting flavor makes them a cherished staple at family meals and backyard barbecues across America.