life between the pages

“I spent my life folded between the pages of books.
In the absence of human relationships I formed bonds with paper characters. I lived love and loss through stories threaded in history; I experienced adolescence by association. My world is one interwoven web of words, stringing limb to limb, bone to sinew, thoughts and images all together. I am a being comprised of letters, a character created by sentences, a figment of imagination formed through fiction.”
Tahereh Mafi, Shatter Me

Tuesday, December 03, 2013

Cathead Biscuits

Bryson City Cathead Biscuits (original recipe)
  • 2 1/2 c. flour
  • 1/3 tsp. baking soda
  • 1 tsp. salt
  • 2 tsp. baking powder
  • 5 tbsp. lard
  • 1 c. buttermilk

  • Sift and mix dry ingredients then blend with lard. Add buttermilk. For each biscuit, pinch off a portion of dough about the shape of a large egg and pat out with your hands. Bake in a 350 degree oven in wood stove about 10 minutes. In a modern electric or gas stove, bake at 475 to 500 degrees.

    This recipe is found on page 115 in the chapter entitled, "Biscuits," in the book Smokehouse Ham, Spoon Bread, and Scuppernong Wine, by Joseph E. Dabney (Cumberland House, Nashville, TN 1998).

    I've made a few adjustments over the years, starting with the substitution of shortening for lard. I do not adjust the amount and have good results. I choose a quality unbleached all-purpose flour such as King Arthur or Hodgsons Mill Organic. Also, when I do not have buttermilk, I substitute 1 c. whole milk plus 1 tbsp. plain yogurt. The texture of the biscuits is fluffy and light, and they brown nicely in a hot oven - however, I've found that generally the temperature does not need to be more than 450.

    Serve warm with jam, honey, or just good butter. This recipe is also suitable to use for dumplings.

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