The Cat Head Biscuit.  Unfortunate name.

However.  Delish.

At our house, we usually have breakfast for dinner on Sunday night.  I also like to call this “hash” and pretend my name is Rosie and I run a diner.  And usually there’s a lot of “slinging” and saying things like, “Adam and Eve on a raft and wreck ’em!”

Anything to liven things up around here, I tell you.

Last Sunday, I threw things in a pan and sauteed ’em up, and made my biscuits.  They are so named because supposedly they are the size of a cat’s head.  Somebody shoulda thought this through, perhaps, but you know, Southerners also came up with hush puppies and head cheese.  Both of which, by the way, are purt’ near AWESOME.

Sunday, I must have over cooked because I had (*gasp*) leftovers.  I  KNOW.  Rather shocked myself, but I had two toddlers on my hands who were fighting colds and an absent hubs, so, well, I was the one left to devour the biscuits, and even I can’t do that much damage.  My first instincts were to toss ’em because biscuits do NOT keep well.  They become…  rock-ish.

I don’t ever throw anything away. I learned this from my mother, and if you spied in my refrigerator you would see proof:  at least a half dozen tiny little wrapped up packages of leftovers that I will sprinkle, stir in, accompany, or just eat on my own whilst no one is looking.  The biscuits?  They were going to become french toast (southern style) for Monday’s breakfast.

So:

1.  Throw the biscuits in the ‘fridge.  They are going to become rocks either way; this way they will at least maintain a bit more fresh rock-like consistency.

2.  Next morning:  Get a hot griddle going with a healthy amount of butter and prepare your custard:  3 eggs, a glug of milk, pinch salt,  big pinch sugar (optional) and some nutmeg.  Maybe a dash of vanilla (recommended) or if you are feeling really adventurous:  pumpkin spice creamer.  I KNOW, right?  Lordie.

3.  Gently peel/cut (mine just kinda split – a sign of a good biscuit!) your biscuits and let ’em sit for a bit in the custard.  They need time to get all sponged up with the milky goodness.  Let them just sorta lay back in their nice bath for a bit, get all cozy, for a good 3-4 minutes I would say.

4.  Make sure griddle is hot – fling a bit of water on there and if it sizzles and pops, ready to go.  By the way, make sure you get a great old cast iron skillet from a garage sale – it has been well seasoned, my friends.  Never buy one new!

5.  Allow biscuits to sizzle up, a few minutes on each side, until slightly puffy and nice golden brown.

6.  Drizzle with da maper syrup and devour.

Enjoy, y’all.  If you ever happen to have a leftover biscuit – this is fixin’ to make it right near heavenly, I warrant.

Ok, I’ll stop now.

But I leave you with a picture of a scared kitty.

The “Cat’s Head Biscuit:”  Neither a cat or his head is involved.  Discuss amongst yourselves.