Best Biscuits in the U.S.

The secret to perfect biscuits is hotly contested: Lard or butter? Milk or buttermilk? Baking powder or soda? (Or both?) Every Southern h...
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Oxford, MS: Big Bad Breakfast

Chef John Currence makes his fluffy buttermilk biscuits with a mixture of extra-cold butter and shortening and just a touch of sugar. His must-try dish is the Cathead, a biscuit sandwich piled with a choice of house-smoked sausage, bacon, country ham or fried chicken, and topped with a slice of cheddar. The name comes from a Southern term for biscuits baked as big as a cat’s head.

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