#Cathead cheese biscuit upgrade

As a dessert, they taste great with sugar, honey and berries.īut usually, biscuits pair with gravy- sausage gravy. Fill them with ham or sausage to make them a meal. You can fill them with whole-milk cheese, or top them with honey, butter, jam or applebutter. There are lots of traditional ways to serve biscuits. The old-fashioned favorite was the fluffy cathead drop biscuit, named for being “as big as a cat’s head.”įor Thanksgiving, you can also be festive with sweet potato biscuits, which also include a hint of nutmeg or cinnamon. But more commonly, shortening, oil, cream and butter are used today.īuttermilk biscuits are the most iconic, prized for their softness and buttery taste. Old-time biscuit recipes used lard, rendered right on the family farms. But, with their complex recipe and pricey ingredients, the biscuits were more of an upper-class delicacy.Īfter milling became more common, people could get flour to make fluffy biscuits more easily, so they gained popularity.īiscuits might take a little extra touch, but a home-baked batch is sure worth the effort! When people started worrying that cornbread was unhealthy, beaten biscuits (an early form of biscuit, which was really more like a cracker) were touted as an alternative. A good biscuit is golden brown on the outside, and soft and flaky inside.Ĭornbread started out as the more common Appalachian bread, because it was more convenient: easier to make, and cheap. We’re talking about thick, hearty, homemade biscuits. We’re not talking about that thin dough you buy in a tin.

#Cathead cheese biscuit upgrade

Upgrade to some Southern-style biscuits (& gravy!)īiscuits are a cornerstone of Appalachian cuisine, and a staple in Southern West Virginia. As you’re getting your grocery list together for Thanksgiving, skip the frozen rolls.