Jesse Yancy on The Cherry Hill – Poplar Springs – Reid Community in Calhoun County, Mississippi by Monette Morgan Young with Introduction by James M.In the south we give things a name a lot of times based on what it reminds us of and this is one of those examples. It was said that the biscuit is the size of a cat’s head hence the name cathead biscuit. The name comes from the shape and size of the biscuit. Latricia Jones on Shrimp and Eggplant Curry Why is it called a Cathead Biscuit I’m glad you asked.Barbara Powell Harris on So You’ve Moved to the Rural South.Jesse Yancy on So You’ve Moved to the Rural South.Kenneth Tobey: A Love Letter from Mykki.You want them golden-brown and fragrant brush lightly with butter while hot.Ĭategories Food and Cooking Tags Southern buttermilk biscuits, Southern cooking, Southern quick breadsįollow Mississippi Sideboard on Recent Posts You need just three ingredients you probably already have on hand to make these moist biscuits: mayonnaise, self-rising flour, and milk. Pop them in a very hot oven for about a quarter an hour. Place the biscuits together, just touching, in a lightly greased skillet (or a thick metal pan) the light oiling ensures a nice bottom crust. Again, work quickly so that the dough doesn’t get warm the soda has to work in the oven. Be sure to cut them with a sharp edge that won’t pinch the dough: a Mason jar just won’t do it. Throw this dough out on a generously-floured surface, sprinkle with a scant more flour and knead once or twice, only enough to make it manageable mass, then roll out thick, about half an inch, and cut into large rounds, at least 3″. Then, working quickly, stir in enough buttermilk to make a sticky dough. Mix with the fingers until it has an almost granular texture. Work thoroughly into this about 1/3 a cup of cold vegetable shortening. I love the tang that the buttermilk brings to these biscuits. These cathead biscuits have all of the above plus a unique tenderness made possible by the use of buttermilk. Take two cups of self-rising flour and sift in dry a scant teaspoon of baking soda. When I think biscuit, I think flaky, buttery melt-in-your-mouth perfection.
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