Cat-Head Biscuits (about the size of a cat’s head) and Tomato Gravy
Page 34 from Granny Bob's Homestyle Cooking
- 5 tablespoons warm bacon drippings
- 5 tablespoons unsalted butter, melted
- 3 1/2 cups self-rising soft-wheat flour (such as White Lily)
- 1 1/3 cups buttermilk, at room temperature
- Parchment paper
1. Preheat oven to 375°. Stir together bacon drippings and butter.
2. Place flour in a large bowl. Stir in drippings mixture and buttermilk, stirring just until a dough forms.
3. Turn dough out onto a well-floured surface. Knead twice. Divide dough into 8 equal portions. Pat each portion into a 31⁄2-inch round biscuit (about 3⁄4 inch thick). Arrange 2 inches apart on a parchment paper-lined baking sheet.
4. Bake at 375° for 30 minutes or until tops are very lightly browned. Meanwhile, prepare Tomato Gravy. Serve biscuits immediately with Tomato Gravy.
Ideally made with homegrown fresh tomatoes, is a big hit served on anything
- 2 tablespoons bacon
- 1 cup finely chopped Vidalia onion
- 2 tablespoons all-purpose soft-wheat flour (such as White Lily)
- 2 cups peeled, seeded, and finely chopped tomato
- 1/2 teaspoon salt
- 1/4 teaspoon dried thyme
- 1/4 teaspoon freshly ground
- 1/2 cup milk
1. Heat bacon drippings in a large skillet over medium heat. Add onion, and cook, stirring often, 5 minutes. Sprinkle onion with flour, and cook, stirring constantly, 3 minutes. Add tomato and next 3 ingredients. Cook, stirring often, 6 minutes.
2. Add milk, and bring to a light boil; reduce heat to a simmer, and cook, stirring often, 2 minutes. (If gravy becomes too thick, add more milk for desired consistency).