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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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