The International Biscuit Festival is coming up in a little over a month, and for the past three days I've had biscuits on the brain.
I remember the first time I had buttermilk biscuits. I was six years old, I think, and my babysitter made them for me and my sister. They were fresh and hot, and we didn't wait for the biscuits to cool before eating them. I burned my fingers trying to split one open, and I could see the steam come out the middle. I put grape jelly on mine. It was like eating cake. But better.
My babysitter was the quintessential Southern lady with Longaberger baskets as decoration in the kitchen, a son named "Bubba," and a little niece we called "Fuzzy" because of her wild blonde hair. Not only did she introduce me to the wonders of the buttermilk biscuit, but she was also the first person to feed me real mashed potatoes and salisbury steak. This is probably the reason why I was chubby (and still am).
So for days I've been thinking about biscuits in anticipation of Biscuit Fest tickets going on sale. And yesterday I decided to make biscuits from scratch, which is something I've never done before. Shame on me.
Sometime last year after a hike in the Great Smoky Mountains, I ate a skillet of "cat head biscuits" covered with gravy and cheese at a local pancake house. Apparently "cat head biscuits" are like any other buttermilk biscuits, but they're so named because each biscuit is about the size of a cat's head. They're not small and flat, but rather large and not as smooth. Although they're just as fluffy.
I decided to make cat head biscuits (because I like the size and the name), and I found a super simple recipe on Food.com to follow. It only took me 30 minutes to mix and bake the biscuits, and I like that cat head biscuits aren't meant to look perfect and smooth. I like that they're supposed to be craggy on the outside. I can do craggy.
But what was I going to eat with the biscuit? I thought about making a sausage gravy, but instead I opted to go the sweet route and turn the biscuit into a dessert. With strawberries. And thus the Strawberry Shortcake Cat Head Biscuit was born.
I sliced up some strawberries, sprinkled sugar on top so I could get them a little bit syrupy, and let the strawberries sit in the refrigerator while the biscuits cooled. In less than half an hour later, I split open a cat head and filled it with strawberries and whipped cream.
I'm not a baker. In fact, I've ruined Betty Crocker boxed brownies and Duncan Hines "Moist Deluxe" cakes on many occasions. But these cat head biscuits were so easy to make. And on the first try, I didn't screw them up. And when combined with fresh strawberries and whipped cream, I ended up creating a simple biscuit dessert that was truly the cat's meow. Or pajamas.