Peggy's Restaurant Style Livermush Biscuit
One of the great mysteries around Kings Mountain, North Carolina back in the Peggy's Restaurant days was always why the livermush biscuits at Peggy's tasted so much better than anywhere else. The answer might surprise you. Here's how you can make your own.
Ingredients
- 1 lb livermush (we used Mack's at Peggy's Restaurant)
- 8 biscuits
Instructions
- Prepare your biscuits (use our Peggy’s Southern Style Buttermilk Biscuits recipe, or Mary B's frozen buttermilk biscuits).
- Slice livermush into 8-10 pieces.
- Deep fry livermush in a deep fryer (such as a FryDaddy) until pieces begin to float.
- Remove livermush and drain off oil, pat dry with a paper towel.
- Serve each piece on a sliced biscuit with mayonnaise on the bottom (it's only authentic with Duke's) and yellow mustard on the top.
- Now you've made yourself a Peggy's Restaurant livermush biscuit!
