Southern breakfast isn’t complete without warm and buttery biscuits. Heartfelt memories of campfires and cast iron. Louisiana biscuits are a labor of love. What makes the best biscuit is still a lively debate in our kitchen: rolled or drop? Butter or shortening? Buttermilk or cream?
Our favorite is the mess of biscuits—a plateful of cathead buttermilk drop biscuits. Big and bold catheads are a fixture across the Louisiana and Mississippi deltas. And they’re just as fun to eat as they are to make.
We get it, sometimes a biscuit must stand shoulder to shoulder with its biscuit buddies in Momma’s cast iron. But in our kitchen, each drop biscuit starts as a palmful of dough, baked apart so the crisp travels down the sides. They’re crumbly, but sturdy. Creamy buttermilk, farm fresh butter and soft red winter wheat harmoniously combine to keep our biscuits soft, light and airy.
