Originating in Southern Appalachia in the late 1800s, the buttermilk biscuit is revered in the Southern United States as much as the Croissant is in France. Celebrated with a food holiday on May 14, this breakfast staple is essentially a quick bread made with baking powder or baking soda as a leavening agent rather than yeast to produce a firm, browned crust and a soft crumbly interior. Buttermilk gives the biscuit added lift and a robust flavor.
