CAT HEAD BISCUITS & GRAVY with GRITS for Supper 💕 with Amy’s Louisiana Kitchen

 Amy’s Louisiana Kitchen From Union Parish

Amy lives in Union Parish and can be found at Amy’s Louisiana Kitchen on YouTube.

CAT HEAD BISCUITS

  • 2 Tablespoons of SHORTENING
  • 1 Tablespoon of BACON GREASE
  • 4 CUPS ALL PURPOSE FLOUR
  • 1 teaspoon SALT
  • 1 heaping teaspoon BAKING SODA
  • 1 heaping tablespoon BAKING POWDER
  • 2-1/2 to 2-3/4 cup BUTTERMILK

Melt shortening and bacon grease in a #10 Cast Iron skillet. Whisk the flour, salt, baking soda and baking powder together. Pour in 2-1/2 cups buttermilk and stir together until the dough has a sticky sound. You may need to add more buttermilk. Dip a large serving spoon into the melted grease and scoop a spoon full amount of dough into the skillet. Baste the biscuit with some of the melted grease and continue to scoop into the skillet making sure to baste each one with the melted grease to keep them from sticking together as they bake. Bake for 25 to 30 minutes in a 450 degree F oven. Turn out onto a plate and enjoy with gravy, your favorite jam or jelly or some sugar cane syrup.

CREAMY GRITS

  • 1 cup WATER
  • 1/2 cup MILK a heaping
  • 1/4 cup OLD FASHIONED GRITS
  • Pinch of SALT
  • 2 teaspoons CREAM CHEESE (optional)
  • 2 teaspoons BUTTER

Bring water and milk to a boil. Whisk in the grits to keep the from lumping. Cook on low for 10 to 15 minutes stirring occasionally. Add the cream cheese and butter and whisk until melted in an creamy. Cover and let sit for 5 minutes before serving.





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