Deseret News | Bryson City Cathead Biscuits

Bryson City Cathead Biscuits

Breads > Biscuits >

Author: AP/Beuna Winchester of Bryson City, N.C.

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Ingredients

2 1/4 cups flour
1/3 teaspoon baking soda
1 teaspoon salt
2 teaspoons baking powder
5 tablespoons lard
1 cup buttermilk

Directions

Sift and mix dry ingredients then blend with lard. Add buttermilk. For each biscuit, pinch off a portion of dough about the shape of a large egg and pat out with your hands. Bake in a 350 F oven in wood stove about 10 minutes. In a modern electric or gas stove, bake at 475 F to 500 F. Makes about 8 large biscuits. Recipe from Joseph E. Dabney "Smokehouse Ham, Spoon Bread, and Scuppernong Wine: The Folklore and Art of Southern Appalachian Cooking" (Cumberland House).