National Buttermilk Biscuit Day – May 14

Originally, biscuits were born out of necessity. In colonial America, ingredients were limited, time was precious, and ovens weren’t exactly high-tech. People needed something fast, filling, and easy to whip up. Enter the early version of the biscuit—a simple bread made from flour and water, cooked on an open hearth.

But things got really exciting in the 19th century when chemical leavening agents like baking soda and baking powder came onto the scene. These new ingredients made it possible to create lighter, fluffier breads without waiting for yeast to rise. Southerners embraced this new biscuit-making magic and added a not-so-secret weapon: buttermilk.

Buttermilk, once a byproduct of churning butter, became a staple in Southern kitchens. Its acidity helped activate baking soda, resulting in fluffier, tangier, more tender biscuits. It was the beginning of a long, loving relationship between the South and the buttermilk biscuit.

As biscuits became more popular, they also became more refined. People began cutting them into neat shaped biscuits using biscuit cutters, baking them golden-brown, and serving them in stacks. Eventually, biscuits evolved from basic bread to the star of the table—especially in the American South.

Fast forward to modern times, and biscuits have gone from cast iron skillets to food festivals, brunch menus, and even national recognition. Though the exact origin of National Buttermilk Biscuit Day – May 14 remains a bit mysterious (as most fun food holidays do), it’s now a tasty tradition for biscuit lovers everywhere.

From old-school Southern kitchens to trendy bakeries and restaurants like Biscuit Love, the buttermilk biscuit has carved out a delicious place in American culinary history. Whether you're honoring grandma’s secret recipe or trying your hand at a new twist on a biscuits recipe Southern-style, this day is about celebrating comfort food at its best.