"Jimmy's Recipe Cards"

Painting © Janet Kruskamp



Cat Head Biscuits
 (as big as a cat’s head)

2 cups of flour
1/4 teaspoon of baking soda
2 teaspoons of baking powder
1 teaspoon of salt
5 tablespoons of lard or shortening
About 1 cup of buttermilk

Sift the dry ingredients together and cut in the lard or shortening.
Add enough buttermilk to make a soft dough.
Pinch off about a lemon sized ball of dough for each biscuit and pat out with your hands.

Bake for 12 – 15 minutes at 450 degrees or until the tops are golden brown.
Remove the biscuits from the oven and rub butter on the tops of the hot biscuits to coat.

Some Of The Different Ways We Eat “Cat Head” Biscuits:

In the South, the infamous “Cat Head” biscuit was and still is used in a great number of ways. In
fact this versatile bread can easily be eaten in different ways with every meal. Here are just a
few ways I remember eating them:

Aside from the usual biscuit filled with various homemade jams and jellies, we would sometimes
eat them hot from the oven, filled with a generous amount of brown sugar and butter. The
butter melts over the brown sugar and creates a breakfast food that no store-bought brown
sugar and cinnamon toaster pastry can even touch.

Split open or torn into small pieces and smothered with one of the delicious southern gravies
such as Chocolate Gravy, Sausage Gravy, Tomatoes Gavy or one of the homemade “Fruit Jams”.

Not much in the world of food is as good as a sandwich made out of a big homemade biscuit
with a large slice of a ripe, red tomato and a little salt or with a slice of pork tenderloin or ham.

“Cat Head” biscuits make great desserts when covered with your favorite berries, ice cream,
and whipped cream. This is a very easy way to make a wonderful strawberry shortcake.

Another way I remember eating them was to cream butter and honey or butter and molasses
together and spread over the hot biscuits.

Try some for yourself and you will find that the biscuit is one of the most versatile and delicious
foods ever to come out of your oven.

If you enjoy these Recipe Cards you may also
enjoy one of my other Recipe sites.
Cooking With The Capt.


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