Great Grandpa’s Cat Head Biscuits

Great Grandpa’s Cat Head Biscuits: These old time Southern biscuits get their name because they are as large as a cat’s head. Mac is 99 and still likes to make biscuits for family gatherings he learned the recipe from his Mom. He said she would always use lard. Today we usually use shortening or butter. He has shared the recipe with us for use at Beechwood Inn. Hope you enjoy these great flaky biscuits.

Great Grandpa’s Cat Head Biscuits

Great Grandpa’s Cat Head Biscuits: These old time Southern biscuits get their name because they are as large as a cat’s head. Mac is 99 and still likes to make biscuits for family gatherings he learned the recipe from his Mom. He said she would always use lard. Today we usually use shortening or butter. He has shared the recipe with us for use at Beechwood Inn. Hope you enjoy these great flaky biscuits.

Ingredients 

2 ¼ cups of White Lily Flour

1/3 tsp. baking soda

1 tsp salt

2 tsp baking powder

5 Tblsp shortening (lard, butter, or shortening)

1 cup buttermilk

1/8 cup melted butter for brushing the tops of the biscuits

Instructions:

1.  Mix dry ingredients and sift into mixing bowl.  Then, cut in shortening, butter or lard until the mixture resembles coarse meal.

2.  With a fork, stir in the buttermilk until the mixture forms a wet, sticky dough.

3.  Turn dough onto a lightly floured surface.  Sprinkle liberally with flour.  Flour hands and pinch off a piece of dough about the size of an egg.  Pat out into a flat round abound an inch high.  Place in an ungreased pan.  Continue until all dough is used.

4.  Bake at 475 degrees for 10 – 12 minutes until tops are golden.

5.  When done, brush tops with melted butter.

2016: Travel Writer Meagan Martz “Afriendafar:” wrote about Dinner at Beechwood Inn:

Yes, let’s talk about the food! As soon as we saw that the owners, Chefs Gayle and David, went to culinary school in Dijon, France, we couldn’t contain our excitement! Having just recently returned from Burgundy, we were ready for an amazing meal! Every Saturday night, the Beechwood Inn throws an amazing six course meal.

Ryan and I live in Decatur, a wonderful location for Atlanta restaurants, and we make it a point to try new and exciting places. In that sense, we are very much spoiled. We also plan most of our trips abroad around eating, so trust me on this next part. This was quite possibly the best meal that we have ever hadIt was, by far, the most well thought out meal that we have ever been served. Between each course, David walked us all through the ingredients. We learned about the local farmers who grew the micro-greens in our salad and raised the pigs for the house-made fennel sausage; we even learned the history of Laurel-Aged Charleston Gold Rice. Each wine pairing was excellent, and David explained their characteristics, their regions of origin, and the best way to taste our glass of Italian Aglianico when paired with our cheese course. We shared a table with another couple, and they were equally impressed with such a fine dining experience outside of the city. While each description was mouth-watering, each bite was even more delicious. http://www.afriendafar.com/2016/02/09/georgia-mountain-bed-breakfast/

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Great Grandpa’s Cat Head Biscuits