fruits like pawpaws, wild blackberries, and persimmons are also commonly available in Appalachia as well. As wheat flour and baking powder/baking soda became available in the late 19th century, buttermilk biscuits became popular. Today, buttermilk biscuits and sausage gravy are the classic Appalachian breakfast; they are also a common breakfast everywhere where Appalachian people have emigrated. Both North Carolina and West Virginia have statewide biscuit chain restaurants; many Southern or originally-Southern chains offer biscuits and gravy, and when McDonald's introduced a new breakfast menu selling either Egg McMuffins (with English muffins) or a variant with biscuits, the biscuit zone was practically a map of the South with the exception of Virginia, Maryland, and Florida. The gravy for biscuits and gravy is typically sausage or sawmill, not the red-eye gravy (made with coffee) used in the lowland South. Pork drippings from frying sausage, bacon, and other types of pan-fried pork are collected and saved, used for making gravy and in greasing cast-iron cookware. (Note that Appalachia is overwhelmingly Protestant, the Catholic prohibition on meat-eating during Lent had no impact on Appalachian cuisine.) Chicken and dumplings and fried chicken remain much-loved dishes. Cornbread, corn pone, hominy grits, mush, cornbread pudding and hominy stew are also quite common foods, as corn is the primary grain grown in the Appalachian hills and mountains, but are less common than in the past. See also Bahamian cuisine Barbecue Cuisine of the Southwestern United States Cuisine of the United States Liberian cuisine List of foods of the Southern United States Soul food Southern Food and Beverage Museum Tex-Mex cuisine Memphis-style barbecue Texan cuisine Cuisine of New Orleans Cuisine of Kentucky Cuisine of Houston Cuisine of Atlanta References Bowen, Carl. Southern-Recipes. 2010. . Domine, David. 111 Fabulous Food Finds: Best Bites in the Bluegrass. McClanahan Publishing House, 2011. . Domine, David. Adventures in New Kentucky Cooking with the Bluegrass Peasant. McClanahan Publishing House, 2007. . Domine, David. Splash of Bourbon, Kentucky's Spirit. McClanahan Publishing House, 2010. Harris, Jessica. On the Side: More than 100 Recipes for the Sides, Salads, and Condiments That Make the Meal. Simon & Schuster, 2004. . The Junior League of Charleston. Charleston Receipts. Wimmer Brothers, 1950. . Lewis, Edna and Peacock, Scott. The Gift of Southern Cooking: Recipes and Revelations from Two Great American Cook. Knopf, 2003. . Neal, Bill. Bill Neal's Southern Cooking. University of North Carolina Press, 1989. . Neal, Bill. Biscuits,