Biscuit (bread) cooking, most often based on ground wheat and warmed with gravy. The biscuit emerged as a distinct food type in the early 19th century, before the American Civil War. Cooks created a cheaply produced addition for their meals that required no yeast, which was expensive and difficult to store. With no leavening agents except the bitter-tasting pearlash available, beaten biscuits were laboriously beaten and folded to incorporate air into the dough which expanded when heated in the oven causing the biscuit to rise. In eating, the advantage of the biscuit over a slice of bread was that it was harder,
Tandoor bread holes through to let the dough rise. Once it is shaped, the dough is placed on the walls of the tandoori oven. The dough is placed onto the heated inner walls of the tandoor and allowed to bake for 37 seconds at [around] 425°C. The bread is baked until it reaches uniform thickness, develops small blisters on the top crust, and achieves a reddish-brown crust color. Tandoor bread is commonly served with meats that were also cooked in the oven like tandoori chicken, "seekh kebob", or chicken Moghlai. Meals made in the tandoori oven come out with a hint of