Biscuits: A Delicious Culinary History Of English & Scottish Immigration To The South

by Esme Addison

Have you ever been to a breakfast eatery in the South and seen hot buttered biscuits with jam on the menu? Or, have you ever been to a tea shop in Britain and ordered a scone with clotted cream? Both of these dishes might sound similar, but they are actually two very distinct baked goods with a rich history. Let’s dive into the differences between Southern biscuits and English and Scottish scones and find out how they came to be.

The Origin of Southern Biscuits

Southern biscuits have been a staple in Southern cuisine for centuries. It is said that biscuits were brought over to America by English and Scottishsettlers and were adapted to suit the ingredients available in the South. Biscuits were a convenient and economical food for Southern families because they could be easily made with simple ingredients like flour, baking powder, salt, butter, and milk.

Over time, biscuits evolved to become a fluffier and more substantial version of their original English ancestors. They are often served with gravy, jam, or honey and are a popular breakfast food.

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The Origin of British Scones

British scones have a similar story, having originated in Scotland and spreading throughout Britain. Scones were originally made with oats and griddle-cooked on a stone. As they gained popularity, they were made with wheat flour and baked in an oven. Scones were often served as a quick snack or light meal, often with tea.

Like biscuits, scones have evolved over time and now come in a variety of flavors, including raisin, currant, and fruit scones. They are often served with clotted cream and jam, making for a delicious and traditional English tea-time treat.

The Influence of Scottish Immigration on Southern Biscuits

Scottish immigrants have had a significant impact on the cuisine of the American South, including biscuits. It is believed that Scottish settlers brought the tradition of making scones to North Carolina, which eventually evolved into the Southern-style biscuit that we know and love today.

The first Scottish immigrants arrived in North Carolina in the 1700s and brought with them many of their cultural traditions, including the art of baking scones. Scones were a staple food in Scotland and were often served for breakfast or as a quick snack. In the New World, scones were adapted to the local ingredients and cooking methods, eventually resulting in a unique Southern-style biscuit.

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While scones and biscuits may share similar ingredients, there are some key differences in preparation and taste. Scottish scones are typically sweeter and denser than Southern biscuits and are often served with jam and clotted cream. Southern biscuits, on the other hand, are typically made with buttermilk and are served with savory toppings such as gravy or bacon.

Scottish immigration to the American South took place primarily in the 1700s and early 1800s. During this time, thousands of Scots made the journey to the colonies, including the Southern states. North Carolina, in particular, saw a significant influx of Scottish settlers, who brought with them their cultural traditions and way of life. These Scottish immigrants played a major role in shaping the history, economy, and culture of the Southern states, including their cuisine. While the exact number of Scots who immigrated to the South is not known, it is estimated that they made up a significant portion of the colonial population in the region during the 1700s and 1800s.

It is not possible to say for certain that Scottish immigrants are solely responsible for bringing scones to the South and evolving them into biscuits. However, it is widely accepted that their influence played a role in the development of the Southern biscuit. The Scottish tradition of making scones combined with the local ingredients and cooking methods of the American South resulted in a unique culinary tradition that continues to be a beloved staple of Southern cuisine to this day.

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The Difference Between Southern Biscuits And British Scones

So, what makes a Southern biscuit different from a British scone? While both are a type of quick bread, the main differences lie in the ingredients and preparation.

Southern biscuits are made with a soft, fluffy dough that is rolled out and cut into rounds. They are then baked until golden brown and served warm. Biscuits are typically larger and thicker than scones, making them a more substantial food.

British scones, on the other hand, are made with a denser dough that is formed into rounds and then cut into wedges. They are often smaller and more compact than biscuits, making them a lighter and more delicate treat.

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Earliest Mentions Of Biscuits In The South

The Virginia Housewife is a cookbook written by Mary Randolph and published in 1824. The book is a collection of recipes and household tips that reflect the cuisine and domestic life of early 19th-century Virginia.

One of the recipes included in the book is for “Biscuits for Breakfast,” which provides an early glimpse into the preparation and popularity of biscuits in the Southern United States.

About The Virginia Housewife

“The Virginia Housewife” is considered one of the first cookbooks written by an American and is considered an important resource for understanding the culinary and domestic practices of early 19th-century Virginia. In the book, Mary Randolph provides detailed instructions for a wide range of recipes, including breakfast dishes, main courses, desserts, and preserves.

The book is notable for its focus on the use of locally sourced ingredients and its emphasis on seasonality. Randolph also includes tips for household management and advice on how to maintain a well-run household, making the book a valuable resource for both cooks and homemakers.

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Biscuits for Breakfast by Mary Randolph

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 4 tablespoons unsalted butter, chilled
• 3/4 cup milk

Instructions:

1. Preheat oven to 450°F (230°C).
2. In a large mixing bowl, whisk together the flour, baking powder, and salt.
3. Cut the butter into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. Add the milk and stir until the dough comes together.
5. Turn the dough out onto a lightly floured surface and roll out to about 1/2 inch thickness.
6. Cut the dough into rounds using a biscuit cutter or the rim of a glass.
7. Place the biscuits onto a baking sheet lined with parchment paper.
8. Bake for 12-15 minutes, or until the biscuits are lightly golden brown on top.
9. Serve hot with butter, jelly, or gravy.

The Significance of the Mention of Biscuits in “The Virginia Housewife”

The inclusion of the recipe for Biscuits for Breakfast in The Virginia Housewife is significant for several reasons. First, it provides evidence of the popularity and widespread use of biscuits in the Southern United States during the early 19th century. The simplicity and versatility of the biscuit made it a convenient and economical food for families, and the inclusion of the recipe in “The Virginia Housewife” indicates that biscuits were a common part of the Southern breakfast table.

Second, the recipe in The Virginia Housewife is one of the earliest written records of the preparation of biscuits in the Southern United States. The publication of the book and the widespread distribution of the recipe helped to establish biscuits as a staple food in Southern cuisine.

What Mrs. Fisher Knows About Old Southern Cooking

The history of Southern biscuits is a rich and fascinating story, and one of the earliest written records of Southern biscuit-making can also be found in What Mrs. Fisher Knows About Old Southern Cooking, a landmark cookbook in the history of Southern cuisine. Published in 1881, it is one of the earliest cookbooks written by an African American and provides a valuable window into the culinary traditions of African American communities in the 19th century.

In addition to offering a wealth of recipes for traditional Southern dishes, What Mrs. Fisher Knows About Old Southern Cooking also includes a recipe for Light Biscuits that is a classic example of Southern biscuit-making at its best.

Light Biscuits Recipe by Abby Fisher

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 4 tablespoons lard or butter
• 3/4 cup milk

Instructions:

1. Preheat oven to 450°F (230°C).
2. In a large mixing bowl, whisk together the flour, baking powder, and salt.
3. Cut the lard or butter into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. Add the milk and stir until the dough comes together.
5. Turn the dough out onto a lightly floured surface and roll out to about 1/2 inch thickness.
6. Cut the dough into rounds using a biscuit cutter or the rim of a glass.
7. Place the biscuits onto a baking sheet lined with parchment paper.
8. Bake for 12-15 minutes, or until the biscuits are lightly golden brown on top.
9. Serve hot with butter, jelly, or gravy.

But back to our original topic of biscuits vs. scones…

Why Are They Called Different Things?

The difference in name can be traced back to the different dialects and terminology used in the United States and Britain. In the South, the term “biscuit” was used to describe the type of bread they were making, while in Britain, the term “scone” was used.

The terms “biscuit” and “scone” have a rich history, rooted in language and dialect. While both terms are used to describe similar baked goods, their origins and usage vary widely across different regions and cultures.

The word “biscuit” comes from the Latin “bis coctus,” meaning “twice-baked.” Biscuits were originally hard, dry crackers that were baked twice to preserve their shelf life. Over time, the term “biscuit” evolved to encompass a wider range of baked goods, including soft, fluffy bread rolls.

The word “scone” has its origins in Scotland and northern England. The exact origins of the word are uncertain, but it is thought to have come from the Dutch word “schoonbrood,” meaning “beautiful bread.”

Southern biscuits and British scones may have similarities, but they are two distinct baked goods with their own unique history and flavor. Whether you prefer the fluffiness of a Southern biscuit or the light and delicate texture of a British scone, one thing is for sure: both are delicious and worth a try.