Not much is known about the origin of garlic and cheese biscuits. Most researchers believe it was an adaptation, and evolved from its basic form, like most foods. But what about the origin of the biscuit?
John Mariani wrote, “The American meaning for biscuit was first noted by John Palmer in his Journal of Travels in the United States of North America, and in Lower Canada, (1818), and by 1828 Webster defined the confection as "a composition of flour and butter, made and baked in private family.”
---The Encyclopedia of American Food and Drink, John F. Mariani [Lebhar-Friedman:New York] 1999 (page 29)
There were, and still are, many types of biscuits. That held true for my home state of Maryland. While I am not using this particular recipe, I thought it would be interesting to see a particular Maryland biscuit recipe from the mid-1880s . The bottom is an original recipe from the 19th century.
Maryland Biscuit by Eliza Leslie (1857)
Take two quarts of sifted wheat flour, and add a small tea-spoonful of salt. Rub into the pan of flour a large quarter of a pound of lard, and add, gradually, warm milk enough to make a very stiff dough. Knead the lump of dough long and hard, and pound it on all sides with a rolling pin. Divide the dough into several pieces, and knead and pound each piece separately. This must go on for two or three hours, continually kneading and pounding, otherwise it will be hard, tough, and indigestible. Then make it into small round thick biscuits, prick them with a fork, and bake them a pale brown. This is the most laborious of cakes, and also the most unwholesome, even when made in the best manner. We do not recommend it; but there is not accounting for tastes. Children should not eat these biscuits-nor grown persons either, if they can get any other sort of bread. When living in a town where there are bakers, there is no excuse for making Maryland biscuit. Believe nobody that says they are not unwholesome. Yet we have heard of families, in country places, where neither the mistress nor the cook knew any other preparation of wheat bread. Better to live on Indian cakes."
Gluten Free Garlic n' Cheese Biscuits
Ingredients
2 cups Bisquick Gluten Free mix
2 tsp. minced garlic clove (see note)
6 tsp. Land O' Lakes Butter (firm)
2/3 cup buttermilk
3 medium eggs (beaten)
1 cup (4 0z.) Cracker Barrel New York Extra Sharp Cheddar Cheese (grated)
I tsp. salt (optional)
Note: Garlic Powder can be substituted, but for a real garlic taste use the clove.
-
Garlic n' Butter Topping - 1/2 cup Land O' Lakes (melted)
- 1 teaspoon garlic powder
Preparation (Biscuits)Preheat oven to 425°F. - Grate cheese and set aside
- chop garlic cloves and set aside
- In medium bowl, combine flour mix and garlic powder. Add butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in buttermilk, add grated cheese and eggs until soft dough forms.
Drop dough by 10 spoonfuls onto ungreased cookie
sheet.
Bake 8 to 11 minutes or until light golden brown.
Preparation (Topping)
Mix melted butter and teaspoon garlic powder; brush on warm biscuits before removing from cookie sheet. Serve warm.
Makes about 10 biscuits
