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Cooking TipsDo You Cognize How Many an Route There Are To Eat A "Cat Head Biscuit"?
by:
Joe Harris
A time honored Southern tradition, the notorious
"Cat Head" biscuit has become as more an icon of
southern cookery as deep-fried chicken. Simply say the words "Cat Head Biscuits" simply about anyplace
in the
South and you wish instantly conjure up memories childhood and of mouthwateringly delicious meals.
Born of humble beginnings, the "Cat Head Biscuit" was ne'er
thing
fancy. Simply a few simple
ingredients, ordinarily mixed and "patted" out by hand, these delicacies bring back howling memories
like no else food can.
What does a "Cat Head Biscuit" so special; it’s simply a biscuit after all, right? I can’t honestly
say why they are beloved so more or why simply the mention of the name sparks such comforting memories.
Maybe it’s the thoughts of our mothers and grandmothers standing in hot kitchens, over wood burning
stoves, fondly
preparing food for their families or peradventure it’s that 1st bite fresh from the
oven. This is the really definition of "Comfort Food". From that 1st savory taste of butter as you
bite through the crisp crust to the soft, warm inside; you cognize you are in for a real treat!
As in days gone by, the "Cat Head Biscuit" is enjoyed with simply about every meal. In fact this
versatile bread can easily be eaten up in a some way with every meal or become a meal in itself.
Here are simply a few route to enjoy them:
Aside from the usual biscuit filled with various homemade jams and jellies, we sometimes eat them
hot from the oven, filled with a generous figure 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 as touch. This is what my grandparent would-be fix me for breakfast as a child.
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 fresh "Fruit Jams".
Not more in the earth of food is as nice as a sandwich ready-made out of a big ol’ "Cat Head 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 likewise do great desserts once
served warm and covered with your favorite
berries, ice cream, and whipped cream. This is likewise a really easy way to do a howling strawberry
shortcake.
Another way I remember ingestion them was to cream butter and honey or butter and syrup together and
spread over the hot biscuits.
The list goes on and on. Bake up a big ol’ batch for yourself and you wish find that the "Cat Head
Biscuit" is one of the most versatile and delicious foods ever to move out of your oven.
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 milk
Sift the dry ingredients together and cut in the lard or shortening. Add enough milk
to do a
soft dough. Pinch off simply 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 crack are golden brown. Move out the
biscuits form the kitchen appliance
and rub butter on the crack of the hot biscuits to coat.
© Copyright Joe Harris - http://www.cat-head-biscuits.com - All Rights Reserved
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Note: This article may be used freely as long as the "About The Author" resource box at the bottom
of this article is enclosed
and links remain intact.
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Simply simply about the author:
A Native Of The Blue Ridge Mountains of Western North Carolina, Joe Is Webmaster And Author Of The
Critically Acclaimed "Cat Head Biscuits And Garlic Deep-fried Chicken" Southern Country Reference
Available At: http://www.cat-head-biscuits.com
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