This is a clue to the surprise I promised Sweetie Pie, which she’ll tell you about on Caturday.
Cat Head Biscuits
A ham biscuit has ham on it and a cheese biscuit has cheese in it, so a cat head biscuit….
Cat head biscuits are especially popular in the southern USA, and probably originated there. They’re extra-large drop biscuits, crispy on the outside and meltingly tender on the inside. They’re best hot from the oven but, now that we have microwaves, we can pop a cold cat head biscuit in and freshen it up in a few seconds. They’re even good cold.
You can make a big batch for breakfast and leave the rest (if there are any left) in a bowl on the table for snacks or to use for a lunch sandwich. They go great with any kind of gravy, too, or crumbled into a thin soup to give it body.
And there’s nothing like the look on a kid’s face when, after a sleepover at your child’s house, you say, “Who wants cat heads for breakfast?” 😉
You can make them with Bisquick or Jiffy Mix; you can make them with all-purpose flour, baking powder, and salt; or you can make them with self-rising flour, but the secret to their deliciousness is for the liquid to be buttermilk. If you don’t have any buttermilk, pour a little vinegar into some regular milk and let it sit for a few minutes, then use that.
A WRITING PROMPT FOR YOU: Think up a weird name for a regular food. Jane, remember what we called steaks when we were in college?