Ancient Egyptians made simple, bread and cooked them in mud or stone ovens. Some were unleavened, while others were risen breads using yeast. Over many centuries, they experimented with different ingredients. An early form of biscuits emerged from these early breads. Similarly, ancient Greek and Roman cultures also developed forms of biscuits. When Jewish tribes escaped from Egyptian rule, they hurriedly baked their bread before giving it a chance to rise. In this way, their bread was similar to unleavened biscuits. What all cultures discovered was that biscuits were generally dense, and long-lasting. The long-lasting quality was especially useful because, in those early days, there was no refrigeration or other means of storage. 

Monasteries began to make dry, dense biscuits during medieval times. Simple ingredients were used. It became popular at banquets during the Renaissance period. They were called “comfits”. Sugar nuts, and spices were often added. It was used as a dessert or to cleanse the palate between courses. Long-lasting biscuits found their way to Colonial America. Especially popular in the South, they were made of simple ingredients: flour, salt, and lard. Then, the Industrial Revolution began in America. Mechanization came to many processes, including the production of biscuits. Once largely limited to homemade and small bakeries, they were now mass-produced. As a result, they became an everyday staple.

In the Nineteenth Century, bakeries replaced yeast in the formula with a combination of baking soda and baking powder. The addition of buttermilk made the biscuits rise and become fluffier. The use of buttermilk was common in the South and was preferred by many. 

In 1875, Alexander P. Ashbourne patented the biscuit cutter. This resulted in a more uniform size and shape. And it aided in mass production. Then in 1931, refrigerated biscuits hit the marketplace with great success.