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Biscuits may be flavored with other ingredients. For example, the baker may add grated cheddar or American cheese to the basic recipe to produce cheese biscuits. [18] Home cooks may use mass-produced, ultra-processed refrigerator biscuits for a quicker alternative to rolled or drop biscuits.
According to General Mills, Bisquick was invented in 1930 after one of their top sales executives met an innovative train dining car chef, [1] on a business trip. After the sales executive complimented the chef on his deliciously fresh biscuits, the dining car chef shared that he used a pre-mixed biscuit batter he created consisting of lard, flour, baking powder and salt.
Cheese and crackers, also known as cheese and biscuits in the UK, [1] is the pairing of crackers with cheese. Historically the fare of sailors, soldiers, and pioneers, [ citation needed ] cheese and crackers had become a common menu item in American restaurants and bars by the 1850s.
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Preheat oven to 425 degrees. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse bread crumbs.
Baking surfaces differ by the country biscuits are baked in: traditional British biscuits being baked on light wire mesh, while American biscuits are baked on heavy mesh. The baking process requires high amounts of energy to get the relatively high hydration doughs to a final biscuit that is 1.5–2.5% water.
The basic recipe has come under academic scrutiny [2] [3] and commercial analysis. The McVitie's version had the word 'Lincoln' embossed on the center of the biscuit. In Argentina , Kraft Foods produces Galletitas Lincoln, rectangular Lincoln biscuits that have the dot pattern, under the Terrabusi brand name.
Cheerios is a brand of cereal manufactured by General Mills in the United States and Canada, consisting of pulverized oats in the shape of a solid torus.In Europe, Cheerios is marketed by Cereal Partners under the Nestlé brand; in Australia and New Zealand, Cheerios is sold as an Uncle Tobys product.
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