History of Biscuits Virtual Class

Biscuits in early Virginia began as hard, unleavened “travel breads” brought from Europe—baked dense for longevity. By the 18th and 19th centuries, African American cooks in Williamsburg’s taverns, plantations, and households transformed these breads into soft, layered, and deeply flavored staples. Using buttermilk, lard, and locally milled flour, they perfected methods of kneading, folding, and baking that emphasized texture and tenderness.

 You’ll follow along with our instructor who will help you make biscuits at home. You’ll also learn about:

• “Beaten Biscuits”, an earlier, cracker-like biscuit

• 19th century leaveners that led to modern-day biscuits

• The variety of Southern wheat that was pivotal to making lighter Southern biscuits. This wheat was likely grown and milled at the Jolly’s Mill Pond.

Class length: 1 ½ - 2 hours

This virtual class is for:

• Foodies

• History-lovers

• Educators who want to teach history in a fun, engaging way