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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.

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