Steer wrestling, a practice credited to legendary cowboy and rodeo star Bill Pickett, usually involves leaping onto a steer from the back of a specially trained horse. At the Madison
Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to
t The Buttered Biscuit, the bigger the biscuit, the closer to heaven. “We figured if we were going to have a place called The Buttered Biscuit, the biscuits had better
t The Buttered Biscuit, the bigger the biscuit, the closer to heaven. “We figured if we were going to have a place called The Buttered Biscuit, the biscuits had better
t The Buttered Biscuit, the bigger the biscuit, the closer to heaven. “We figured if we were going to have a place called The Buttered Biscuit, the biscuits had better
t The Buttered Biscuit, the bigger the biscuit, the closer to heaven. “We figured if we were going to have a place called The Buttered Biscuit, the biscuits had better be good and memorable,” says Olivia Vargo, the general manager of the Waynesville restaurant. “So we decided to make them large.”
No skimping here. Vargo says that the biscuits are about five or six inches across and four inches high, weighing between six and seven ounces each. Which is a pretty darn big biscuit. Some might call it a cathead biscuit, except that, despite the common use of the term to describe size — as big as Fluffy’s head — there’s more to making them than that. Here, the dough is rolled out and cut. But traditionally, cathead biscuits are drop biscuits, which means that they’re made from a moist batter and dropped from a spoon, resulting in a biscuit that has small tufts that resemble a cat’s fur. Most of the time, though, if a menu says “cathead,” it’s referring to a smooth-topped biscuit behemoth.
There are plenty of places to get your big-biscuit fix, but Smith Street Diner claims to have the biggest biscuit in Greensboro (and they sell T-shirts with the boast, too). The Biscuit Factory in nearby High Point offers softball-size biscuits. Over at Flo’s Kitchen in Wilson, the biscuits are almost as large as hamburger buns — the better to stuff them with savory favorites. So, who offers the state’s biggest biscuit? Well, that’s as hard to answer as which barbecue is best.
Western North Carolina is at its most stunning when autumn arrives and the leaves burst into color. Before you head out leaf-peeping this fall, check in weekly to see what colors our experts are seeing at 22 of our favorite mountain spots.
We’ve picked a bushel of North Carolina apples in every form — from pies to pottery to cider — to enjoy from the first perfect, blue-sky day of October through chilly Halloween. That’s one for each day of the month!
