Granny’s Cathead Biscuits

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When I was little, I remember visiting my grandmother’s house like clockwork every holiday.  (Okay, that sounded fancier than what we really said, which was “We are going to granny’s house!”)  On the drive home from their house during Christmas, my dad would always suggest my sister and I look up at the sky because he saw Santa Clause.  We believed him.  Our parents were the best parents anyone could ask for.  They were loving and protective.  They were also the most awesome Christmas elves ever.  We always had great holidays.

I have tried to follow in their footsteps and create fond memories for my children too.  My children will repeat the process when they have children (I hope!)  One of the things I ask my students about in class pertaining to the holiday (especially if taught during the fall semester), is how (and if) Santa displays Christmas gifts at their houses.  This is something passed down through generations and typically becomes a ritual.  My Santa Clause always had all the presents out, unwrapped, in a designed space in the living room for me.  “He” (yes, my mom was Santa) also had my sister’s in another place.  We would wake up all sleepy-eyed and quickly rush to our designated spots to scan the loot.  It was a magical time.

One of the things I cook that always reminds me of Christmas (my granny’s house and those fun rituals) is Cathead Biscuits.  Any time we visited her (literally, day or night), she always had biscuits on the table and sweet tea in the refrigerator.  I remember her saying my papa would drink an entire pitcher of tea in one day.  He would snack on those biscuits too.  The recipe is so easy it is almost shocking at how yummy something so simple is.  I have changed the recipe slightly to make the biscuits richer, but will make the original if I do not have heavy whipping cream.  The two recipes are below.

Original Recipe

2 cups self-rising flour

1 cup milk

3 heaping TBSP mayonnaise

Mel’s Richer Recipe

2 cups self-rising flour

1 cup heavy whipping cream

1/4 – 1/2 cup of water to make more mixable (add slowly and stop when mixable)

3 heaping TBSP olive oil mayonnaise

Preheat oven to 350 degrees. Drop biscuits (9 biscuits) in heaping spoonfuls on sprayed baking sheet. (They will expand quite a lot.) Bake for 30 minutes. If not brown enough on top, broil to brown tops of biscuits.

I sometimes make two batches to make enough for savory french toast biscuits the next day.  We don’t prefer sweet french toast at my house so I just mix eggs and put the biscuits (on both cut sides) in the egg mixture.  Then, I cook until brown.  I serve with fresh fruit.  However, if you like sweet french toast, you could add syrup on top.

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Self-Rising Flour is a must have.
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I like the new olive oil mayonnaise options.
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This is how big I make my biscuits.
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This is the cooked biscuit with raspberry jam inside.
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Cut open the biscuit and put in the egg mixture to make French toast biscuits
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The next morning’s breakfast is very delicious. This is a great breakfast for Christmas morning!

 

Christmas Breakfast

 

Hugs,

Mel

 

P.S. If you thought there was an actual cat used to make these biscuits, I am sorry for the visual image.  I was told because these biscuits are spoon-dropped without being cut, and typically have little spikes on the top from the drop, they resemble cat heads.  Also, just so you know, I have added some flour to the final mixture, put out some wax paper, floured it, and cut uniformly too.

 

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