The History of Canned Biscuits

Canned biscuits are a staple in many households and fast-food restaurants around the country. Back in the 1920s, a Kentucky native named native Lively Burgess “L.B.” Willoughby was running a bakery in Bowling Green. When the Great Depression hit, he lost his shop and moved to Louisville in hopes of finding work. While living there, he began serving breakfast to his neighbors, but noticed that biscuit perishability was an issue. He began experimenting with buttermilk biscuit dough, tin foil, and cans. After much trial and error (and reportedly some messy dough explosions!), in 1931, he successfully created canned biscuits. His method involved foil-wrapped dough, Fleishmann’s baking powder, and a cardboard tube lined with Epsom salt. He patented his product, which he named “Olde Kentuckie Buttermilk,” and began selling his biscuits locally. He even added refrigeration recommendations for increased freshness. He later sold his canned biscuit concept to Ballard Mills (also known as Ballard & Ballard), the largest milling manufacturer in Louisville at that time. Production took off exponentially, and soon canned biscuits became big business. Eventually, Ballard Mills sold the canned biscuits to Pillsbury. Today, Pillsbury’s canned biscuits are popular all over the country and hold a place of honor at many family dinner tables. Many other brands have also created their own canned biscuits over the years, most of which are widely available at grocery stores, although the Pillsbury version — which can trace its origins back to Willoughby — remains the most well-known.