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Saddle Bread
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<blockquote data-quote="Jogeephus" data-source="post: 1350946" data-attributes="member: 4362"><p>Cat head biscuits are just named that because they are the size of a cat's head. One biscuit should do you. My grandmother used to make lard biscuits about the size of a silver dollar. These were really good with a scoop of jelly but for adding meats and eggs I prefer the bigger biscuit.</p><p></p><p>I don't have a favorite flour. I use White Lily, Gold Medal and Martha White. I think any will do because I think its more of how you treat the flour and dough more than anything else. I used to make a lot of biscuits for the Scouts in a dutch oven then one day I tried to make some in the house and just couldn't make them worth a flip. Harder I tried the harder the biscuits got. Then I figured out the temperature problem and how I was trying too hard hence the suggestion about treating it like a baby and the cooling. </p><p></p><p>BTW - that recipe will make a lot of biscuits and they really are best served fresh so rather than cooking the whole batch you can freeze uncooked biscuits to cook later and they will be just as good when they come out the oven.</p></blockquote><p></p>
[QUOTE="Jogeephus, post: 1350946, member: 4362"] Cat head biscuits are just named that because they are the size of a cat's head. One biscuit should do you. My grandmother used to make lard biscuits about the size of a silver dollar. These were really good with a scoop of jelly but for adding meats and eggs I prefer the bigger biscuit. I don't have a favorite flour. I use White Lily, Gold Medal and Martha White. I think any will do because I think its more of how you treat the flour and dough more than anything else. I used to make a lot of biscuits for the Scouts in a dutch oven then one day I tried to make some in the house and just couldn't make them worth a flip. Harder I tried the harder the biscuits got. Then I figured out the temperature problem and how I was trying too hard hence the suggestion about treating it like a baby and the cooling. BTW - that recipe will make a lot of biscuits and they really are best served fresh so rather than cooking the whole batch you can freeze uncooked biscuits to cook later and they will be just as good when they come out the oven. [/QUOTE]
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