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Do You Know How Many Ways There Are To Eat A "Cat Head Biscuit"?
by: Joe Harris
A time honored Southern tradition, the infamous "Cat Head" biscuit has become as much an icon of

southern cooking as fried chicken. Just say the words "Cat Head Biscuits" almost anywhere in the

South and you will instantly conjure up memories childhood and of mouthwateringly delicious meals.

Born of humble beginnings, the "Cat Head Biscuit" was never anything fancy. Just a few simple

ingredients, usually mixed and "patted" out by hand, these delicacies bring back wonderful memories

like no other food can.

What makes a "Cat Head Biscuit" so special; it’s just a biscuit after all, right? I can’t honestly

say why they are loved so much or why just 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, lovingly preparing food for their families or maybe it’s that first bite fresh from the

oven. This is the very definition of "Comfort Food". From that first savory taste of butter as you

bite through the crispy crust to the soft, warm inside; you know you are in for a real treat!

As in days gone by, the "Cat Head Biscuit" is enjoyed with almost every meal. In fact this

versatile bread can easily be eaten in a different way with every meal or become a meal in itself.

Here are just a few ways 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 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. This is what my grandmother would 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 much in the world of food is as good as a sandwich 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 also make great desserts when served warm and covered with your favorite

berries, ice cream, and whipped cream. This is also 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.

The list goes on and on. Bake up a big ol’ batch for yourself and you will find that the "Cat Head

Biscuit" is one of the most versatile and delicious foods ever to come 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 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.

© Copyright Joe Harris - http://www.cat-head-biscuits.com - All Rights Reserved


-------------------------
Note: This article may be used freely as long as the "About The Author" resource box at the bottom

of this article is included and links remain intact.
-------------------------

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 Fried Chicken" Southern Country Cookbook

Available At: http://www.cat-head-biscuits.com


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More Article Pages 1 - 2

Eat your Veggies! Simple Cooking Methods

Vegetables add colour, taste, texture and bulk to our daily diet. There are dozens of different vegetables that can be prepared in literally hundreds of ways. So what's best?

There is no best. The thing to do is to eat your vegetables, lots of them, everyday in a wide variety of ways and stop worrying about the preparation methods. Variety is the key...

Raw

Many vegetables taste fabulous just the way they are straight out of the garden. Lettuce, tomato, celery, cabbage, onion, radish, carrot are obvious choices here. But they are just as likely to find themselves next to chopped up broccoli, cauliflower, peas, beans and zucchini on a starter platter with dips. Wash 'em, chop 'em and eat 'em. Oh, yeah, you could also make a salad!

Steamed

Steaming heats the vegetable and softens it's texture. It's gentler than boiling and allows the vegetable to maintain it's colour if not overdone. Use a stainless steel steamer that will fit into most good size sauce pans. Make sure you use a pan with a tight fitting lid. There should be enough water to just touch the bottom of the steamer. Water should be simmering the whole time the vegetables are being cooked.

Boiling

Boiling vegetables is really going out of fashion, but it's a legitimate preparation method! The big concern is loss of nutrients. All cooking methods result in the loss of some goodness from the vegetables. If boiling, try to find a way to use the water the vegetables have been boiled in (i.e. to make a gravy or sauce) to bring those nutrients back to the table. Vegetables should be barely covered with water. Bring the water to a boil (covered) then slow to a simmer until vegetables are tender.

Microwave

Very popular for vegetables as it retains colour, flavour and nutrients. Trial and error will be your guide with microwaving as there are plenty of variables involved. However, a few guidelines will help...The more food you put into the oven, the longer it will take to cook. Underestimate your cooking time rather than overestimate. Undercooked food can be cooked some more. Over-cooked food is ruined. Food straight from the fridge will take longer to cook than that at room temperature. All food continues to cook after it has been removed from the microwave oven. It is part of the cooking process and should be taken into account to prevent over-cooking.

Stir Fry

Very rapid method of quick frying vegetables, meat (optional) and sauces in one pan to make a meal. Primarily associated with Asian cooking. The key to doing this well is preparation. All items to be cooked should be chopped to a size that will allow them to cook quickly in the wok. It is also important that the wok is heated to a high, consistent temperature throughout. Vegetables maintain their colour and crispness with this sort of cooking (if not overdone).

Baking

Brilliant! Especially for those 'root' vegetables like potatoes, turnip, carrot and beetroot. Chop into similar size pieces, brush lightly with olive oil and put in a hot oven to roast. Size of the pieces will determine the cooking time but expect at least 40 minutes. Outside is chewy, inside is moist and fluffy. Dress with sour cream and chives. Yum!

Barbeque

Does anything scream summer like the word barbeque? Love a barbeque. This is primarily open flame cooking, so could apply to a campfire as well. Cooking outside just changes everything about food. You'll need foil, fire and fresh veggies. Grease your foil, chop your veggies and put the closed packages on the grill. Be adventurous, it's really hard to mess this up!

Judy Williams (http://www.no-dig-vegetablegarden.com) splits her time between being a media executive and an earth mother goddess. No Dig Vegetable Gardens represents a clean, green way to grow your own food. The site covers all aspects of growing, cooking and preserving your harvest.

 

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