Biscuit (bread)

From Simple English Wikipedia, the free encyclopedia

In North America, biscuits are small breads. Like other quick breads, they are made with chemical leveaners like baking powder.[1][2] It is similar to a scone, but it is not eaten with some sweet sides like honey or jam.

Biscuits also contain a lot of vitamins such as, calcium, iron, thiamine, riboflavin, and much more that helps to meet daily vitamins that we need.

References[change | change source]

  1. Irma S. Rombauer; Marion Rombauer Becker; Ethan Becker (2006). The Joy of Cooking. New York: Scribner. p. 627. ISBN 978-0-7432-4626-2.
  2. Ojakangas, Beatrice A. (2003). Quick Breads. Sally Sturman (ills). University of Minnesota Press. p. 1. ISBN 978-0-8166-4228-1.