biscuits, cathead, chickens, eggs, loretta lynn, vintage kitchen
So, in a previous post, I replaced my newer kitchen canisters with a vintage set of a Chicken theme. (Click the link to read the previous post). These are working out wonderfully and aren’t the only vintage items I use in the kitchen. One morning, I decided to make Loretta Lynn’s Cathead Biscuits with sausage and fresh egg omelets for breakfast. I realized I have quit a few cute things to show you!
Loretta Lynn’s Cathead Biscuit Recipe
2 cups self-rising flour sifted well (if you don’t have self-rising flour, use all-purpose and add 1 Tbs baking soda and 1/2 tsp baking powder)
1 stick of butter (Loretta uses Crisco, but I use butter because I believe it is healthier for you…)
2/3 cup buttermilk (if you don’t have buttermilk, use regular milk with a splash of white vinegar. Let sit for 5 minutes before using. )
Preheat oven to 400 degrees Fahrenheit. Sift flour into a large mixing bowl. Cut butter into small pats and then use a pastry cutter or a fork to cut the butter into the flour until it resembles crumbles. Stir in buttermilk until a dough ball is made. Roll out the dough onto a floured surface and use a biscuit cutter to cut out 8 to 10 biscuits. Cook for 10 – 12 minutes or until golden brown! Serve with love and enjoy!