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Ronni Lundy’s ‘Bigger Isn’t Better’ buttermilk biscuit recipe

Mountain mamas often made the biscuits small so that everyone got a hot one from the first batch.

Reprinted from Virtuals: An Appalachian Journey, with Recipes. Copyright © 2016 by Ronni Lundy. Published by Clarkson Potter/Publishers, a division of Penguin Random House LLC.

Editor’s note: This is a great recipe to make at home with your kids.

The soft red winter wheat that grows well in the southern Appalachians is perfectly suited for oven-rising biscuits. Mountain mamas, keen to get everyone fed and the chores of the day begun, often made the biscuits small so that everyone got a hot one from the first batch while the second (and sometimes the third) was baking.

This basic recipe is especially fine with fried chicken, country ham or pork chops. It came to me twenty-five years ago from chef Louis Osteen, who made his name cooking in the style of the Low Country in Charleston and Pawleys Island, South Carolina, but hails from the upstate, Anderson, in the foothills of the Blue Ridge .

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