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

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 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:

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 some-
times 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.