National Brioche Day and National Buttermilk Biscuit Day in USA

Brioche is different to most breads because it's made with an enriched dough and tastes a little sweeter. Because it's an enriched dough, you get that famous brioche texture of soft bread, the classic golden colour and quintessentially rich taste. It's bread made “magnifique”. Brioche's recipe was perfected with the addition of extra butter and eggs which masks the flavour of the sourdough starter that is commonly used.

Where did buttermilk biscuits originate? The indulgent meal, beloved by people from all walks of life, is now ingrained in the fabric of America’s breakfast and brunch culture. But its origins were decidedly modest. Biscuits and gravy in some form may go back as early as the Revolutionary War, but many food writers and culinary historians position its birthplace in Southern Appalachia in the late 1800s.