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Biscuits changed as American leavening changed. Earlier beaten or yeast-raised breads gave way to quick biscuits once chemical leaveners became common. In the South, soft wheat flour and buttermilk helped create the tender, high-rising biscuit that anchors breakfast plates, gravy, ham biscuits, and Sunday suppers. The technique matters as much as the ingredients: keep the fat cold, fold lightly, and do not twist the cutter.