Biscuit

A biscuit is a soft, leavened bread roll popular in the United States and parts of the Caribbean, particularly Jamaica. Its origins trace back to European settlers who adapted quick breads using local ingredients. The modern American biscuit is distinct from the hard, dry British biscuit, being closer to a scone but fluffier and more buttery.

Key ingredients include flour, baking powder or soda, cold butter or shortening, and buttermilk or milk. The fat is cut into the dry ingredients to create small lumps, which steam during baking to produce the biscuit’s signature flaky layers and tender crumb. A great version is golden brown on the outside, with a light, airy interior that pulls apart easily. It should be rich but not greasy, with a subtle tang from buttermilk.

Regional variations abound. In the Southern United States, biscuits are often split and smothered in sausage gravy. In Jamaica, the biscuit takes on a different character. At KFC in Montego Bay, as noted by food traveler Mark Wiens, the biscuit is a staple side—soft, slightly sweet, and often served with honey or jam. This Jamaican interpretation is denser than its American counterpart, reflecting local preferences for a more substantial bread that soaks up sauces. Other Caribbean versions may incorporate coconut milk or spices like nutmeg. Whether served with fried chicken, butter, or gravy, the biscuit remains a versatile comfort food across cultures.