History in the Baking: Talking Biscuits with Deb Freeman
We’re closing out our first season with a complex, fascinating, and all-around delicious baked good: biscuits!
Historian and food anthropologist Deb Freeman is here to teach us about biscuits’ riveting history, discussing their early role in American baking and the way Black bakers’ skill and knowledge have contributed to where biscuits are today. Then, Jessica and David answer your biscuit baking questions in Ask the Bakers, covering everything from the best flour to use for biscuits (with a cameo from our Reasearch & Development kitchen!) and how to pick the right butter. Our producer Rossi Anastopoulo joins the show to share the surprising link between biscuits and basketball in North Carolina, and David and Jessica close out the episode with a Jess-opinion all about biscuits at breakfast and the best recipes they’re baking this week.
Follow Deb on Instagram and watch her PBS series, Finding Edna Lewis
Read Deb’s piece The rise: a history of American biscuits
Read Vonnie Williams’ piece Erika Council’s tips for better biscuits
Find our new Buttermilk Biscuit Flour Blend
Buttermilk Biscuits recipe
What David’s baking this week: Braided Challah recipe
What Jessica’s baking the week: Old-Fashioned Cake Doughnuts recipe
Record your question for our Ask the Bakers segment here!
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