Cat Head Biscuits
Source of Recipe
Aunt Saunny
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 form 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, 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.
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