I bet they'll have it and they can ship it to you! Many of my recipes are Southern, because that's the food I grew up on. This one is so called because the extra-large drop biscuits are as big as a cat’s head. If there's something you can't find, look on their website. Cheryl Day's Scallion and Cheddar Cathead Biscuits are pillowy-soft and savory Cheryl Day Treasury of Southern Baking About the recipe Southerners are known to give their recipes colorful names. One of my favorite stores is Kalustyan's they have every spice, bean, & grain in the world. The only reasonable conclusion in this biscuit saga is that a cathead biscuit must be defined by its size. I really enjoy having so many great food resources available to me here in NYC. Because of this most of my recipes tend to be in the Western European/American food tradition - I find it easier to pay the experts for more complicated delicacies such as Dosai, Pho & Injera. The biggest, easiest, and most amazing buttery biscuit you’ll ever have with NO KNEADING involved Whether you serve it as an appetizer, side, or a simple snack, you’re definitely in for a tasty treat. I love foods from all nations/cultures, and I am fortunate enough to live in NYC so I can go to restaurants which serve food from pretty much anywhere on the globe. Cathead Biscuits -This flaky and pillowy fluffy Southern biscuit easily comes together in no time without burning a hole in your pocket. While I like to make recipes from cookbooks by true chefs, I don't turn my nose up at Campbell's Cream of Mushroom - I'm not a food snob. I enjoy all types of food, from molecular gastronomy to 70's suburban Mom type stuff. I'm a film and video editor, but cooking is my main hobby - if you can call something you do multiple times a day a hobby. I'm originally from Atlanta, GA, but I now live in Brooklyn, NY with my husband, cat, and dog. A 9oz Buttermilk Cathead Biscuit, Brushed with Simple Syrup, Rolled in Raw Sugar.
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