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BISCUITS
These small quick breads use leavening agents like baking powder or baking soda, rather than yeast. A good biscuit is tender and light, with enough fat to make it moist. The word itself comes from the French bis cuit, meaning “twice cooked”—these little breads were twice-baked to stay crisp at sea.
Varieties
Biscuits are traditionally made with white flour, but a few whole-grain versions are available.
Preparation, uses, and tips
Serve biscuits warm with honey; stuff with traditional (or soy) sausage and scrambled eggs for a breakfast sandwich.
Nutritional Highlights
Biscuit (plain or buttermilk), 1 biscuit
Calories: 127
Protein: 2.0g
Carbohydrate: 17g
Total Fat: 5.7g
Fiber: 0.45g
*Good source of: Thiamine (0.15mg)
*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines.
Health benefits and concerns
Health benefits and
concerns for bread
Many health benefits and concerns associated with this food are applicable to other breads.
Read about health benefits and concerns for
bread for a full description.
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