By txbbwlover48 on Monday, November 6, 2006 - 9:57 pm:
MISSISSIPPI DELTA CATHEAD BISCUITS
They're called "cathead biscuits" because they should be about the size of a cat's head. They should be somewhat round on top and not flat like canned biscuits. Do not cut them out of rolled-out dough with the rim of a glass or with any other implement as every biscuit recipe I've ever read said to do. Roll them into a ball with your hands. Why make home-made biscuits if they look like store-bought biscuits? Here's the recipe for four cathead biscuits which will satisfy two hungry people. It calls for a Lodge Manufacturing 8" cast iron skillet. For more people, double the recipe and use a Lodge 10" skillet. You'll need:
1 1/8 cup self-rising flour 2/3 cup milk or buttermilk 1/8 cup oil or bacon drippings Step #1: Blend above ingredients in a mixing bowl.
Step #2: Dump a hand full of flour on a pastry cloth or whatever. As you can see, I use a brown paper sack. Newspaper also works just fine.
Step #3: As in the top photo, dump the blended dough onto the flour.
Step #4: Pour a dash of oil into your skillet and smear it around with your fingers. Coat the inside of the skillet and the palms of your hands with oil.
Step #5: Knead the dough for about 30 seconds, rolling it in the flour and thickening it.
Step #6: Half the dough as in the middle photo. Half it again, making 4 pieces of dough.
Step #7: Roll each piece of dough between your hands, making it into a ball, then put it in the skillet.
Step #8: As you see me doing in this photo, use a spoon or a pastry brush and put a little oil or bacon drippings on the top of each un-baked biscuit. You're ready to start cooking.
Preheat oven to 350° Bake 25 minutes at 350° Broil/toast for 1 or 2 minutes Enjoy! Here's what my biscuits looked like straight out of my little $50 toaster oven. Y'all, they sure tasted fine with some home-made mayhaw jelly and sopped in dark cane syrup!
