Pathfinder school and Dave Canterbury has come along ways since this great video,even when Dave was younger,he enjoyed making videos,never constantly complaining. A national treasure u are. Beautiful cat head biscuits Dave.
You can use displacement to measure your fat in the liquid used in the recipe. Take the one cup of buttermilk measured in a two cup measure then put enough of that hard fat in there until it is at the two cup level. Just put it in in nice lumps so you can fish it out with a fork. The little bit of moisture clinging to it will not hurt the cutting into the flour. If you have a few bits left in the buttermilk when you fold the dough at the end, no worries it will blend in. And only one cup to wash. Might want to lube up the top of those cat biscuits with some fat before you bake them so they will slide down extra easy with that molasses topping!
That was great; it brought back a lot of memories. My grandparents turned their Middle Georgia farm into a nursing home in the fifties. My brother and I used to slide around to to the detached kitchen where the cooks would be cooking up a storm. We would peek in and as soon as they saw us they would usher us in and sit us down at a rough old table where they would try to fatten us up with biscuits and cane syrup. We went right along with it. Cane syrup was made each fall with mule powered presses and boiled in gigantic cast iron basins about 3 ft. in diameter, then packaged in No. 10 cans. Amazing stuff.
Good job Dave. Made many a cat head biscuit. Sat in the kitchen with my mom learning how to make these. Don't want to sound critical, but she always taught me, after you add your wet ingredient, (only buttermilk in the south) handle the dough as little as possible. Knead it minimal amount to incorporate, roll it out, cut biscuits and bake! Keeps the biscuit flaky and less chewy. To each his own though. Have loved your vids from the beginning, keep em up.
Hey man, i'm doing winter camping since 30 years, here in canada, at minus 5 to minus -30, so even that your are an inspiration for me to try new thiins,, so thanks man to give me your experience, and your way of living in the wood in the simple way if life in this basic way fo life. Sincerely thank you, to lear and remindme me the way of doing things like my ancestors did the simple things but to survive in my wild country. Sorry for my bad english, I'm a french canadian who didn't lear very well the english spoken but i'm the one who want to refer to the same skill than human develop here in this wilderneess country to survive without fancy things than we have today, plastic, and petroleumeum thingsq.Thank you verymuch Dave., I follow you as i followed my grand father experiment .
Dave are you sure you are not a Southern boy? This just the way we make them here in Tennessee. The only thing I would add is a little butter before the molasses.
One of my favorite sayings is improvise, adapt and overcome. I've been enjoying your videos. Thank you for sharing and I've learned a lot. Happy New Year and many blessings to you and yours.
just like the ones my grandmother made in Texas. She said her grandmother passed it down to her from her grandmother from before the War down at Stone Mountain where they lived before the blue bellies burned the family farm and most of their food.
This recipe is great. I would not knead it as much because they can turn out a bit tough. But one thing I love is that you can make up a big batch and portion it out into freezer bags. Pop them into the freezer and the next time your out camping take them with you. You can use those bags to keep other foods cold in the cooler instead of using ice. If its cold out and your hunting just toss them into the sleeping bag when you go to bed and the next day they are thawed and you can cook. Little sausage gravy on top and your all set. Julia
Dave, it is early Saturday morning and you are making me hungry... That is pretty much the same reciepe I was raised on... except Granny made them in the fire place.... along with bacon, sausage gravy and eggs. Now that was a breakfast. Love your cooking videos as do my grand daughters... they will want to make biscuits outside after watching this video. lol Now that you have made me hungury I think I will make some cinnimon rolls and let the smell wake them up......
The stuff you make on here is much better looking and far more appealing to eat than anything you'll ever see on food network. Love it, Keep it up brother!
I tried these biscuits a couple weeks ago - absolutely delicious, especially waking up in the morning and getting them going for me and the buddies after a cold night.
I'm liking Daves camp cooking fantastic. Cats head biscuits what a superb name. The only thing I've tried with molasses on it was horse food so I'd quite like to try making these.
I love these kind of uploads about cooking over campfires and such...not to mention how damn good Dutch oven cooks can be..Sometimes, simple is all you need, and it turns out the best... Good lookin Biscuits Dave
It doesn't matter if I already ate anything............ You always open my appetite again with your outdoors cooking man . It's a shame you couldn't continue the Dual Survival show with Kody man.......... After you left I don't see any outdoor tv show that I can watch and enjoy ........... What Id really love to watch , it's a survival tv show with you and Matt G. Keep doing your unique work !!! And God Bless.
My wife makes them, has been for many years! We found White Lilly is the best! That's just us, you can use whatever you want to, but that's our favorite! Love putting obviously butter, molasses, maple 🍁 syrup, honey 🍯, cane syrup, corn syrup, preserves on them! Even sausage and bacon and other things! They're awesome!
Those biscuits look amazing, though I've never heard of them. May need to make some. Though I'd be putting some homemade raspberry jam on them. Nothing like good jam or preserves in the middle of winter to give you a taste of summer.
What a unique and delicious looking version of buttermilk biscuits! I never thought of pairing biscuits with molasses before- I will need to try it sometime! Thank you for this video!
I have tried tons of different molasses in my life, some brand name and many that were crafted ones from farmers markets and such and never have I tried molasses that tops GRANDMA'S brand molasses! You were using the right stuff for sure! Good video as always Dave!
If you leave the biscuits whole and put a hole in them from the side almost to the other side and pour the molasses in the hole, it tastes even better that way and it is less messy. That is how my grandmother made biscuits and molasses for me when I was a kid. It was always fun making the hole with our thumbs, but it works even better if you do it while the biscuits are still hot and use a spoon handle to make the hole. The molasses melts inside the biscuit and spreads out inside the biscuit, if it is still hot when you pour it in. Those are some good memories; eating biscuits and molasses with my grandmother. She was like McGuyver when she cooked. You could give her about 2 or 3 simple ingredients and she could whip up something that you'd never forget and always want more of it. I have never been able to make salmon stew as good as she did.
It's a good thing I Watched this video AFTER I ate breakfast. Now all I can do is sit and stare at my old dutch oven and wonder how long it would take to get a fire burnt down to coals in the back yard.
Cathead biscuits always makes the best travlin' rolls. Whatever you have that will work in the middle. Slice it in half horizionally. Fill it with what you have. Put the top back on. Wrap it up in a handkerchief or paper bag, a flour sack or whatever you have. Then your ready to go. They often accompanied us along with other families on a full day in the woods, with a passel of youngens, for cutting, splitting, loading and getting the firewood back to everybodys homes perferably before dark or right about at dark. Usually 3-4 pick-ups were in a continous cycle all day long carrying firewood to one or the others homes. On those days about 5 lbs of flour would be a good round estimate to feed the crew for a day of work.
Dave, Was that "Grandma's Molasses" you were using? That's what I grew up with in the South. As far as I'm concerned, it's the only way to go. You need to try your biscuits split in half, buttered (real butter!), and then pour your molasses on them. The only thing that can compete with that is Catheads & Gravy (white milk or Hoover gravy). God I love being from the South!
Dave, thanks for the recipe. I usually use the grocery store biscuits, but that's over with. Another way to enjoy them is with butter and honey. OH MY! Out hunting in the cold? Slab of browned ham or slab bacon, sharp cheddar, and a fried egg on a buttered biscuit. If you can eat two at one sitting you're a better man than me. Put the second in your pocket for lunch and stay out all day. Thanks again, Brother
Ole Dave done flung a cravin on me with these cathead biskets . Had to cook me up some with bacon, eggs an good ole buttery grits :0) ..... it got an Ooohhh man out of me ....lol
I grew up in the south (texas and arkansas) and we had homemade buttermilk biscuits at least twice a week. And in our family we normally rolled out and cut our biscuits. The leftovers were balled up and that was the cat head. Sometimes if we were feeling lazy we just pulled biscuit size balls of dough from the bowl and placed them on the cookie sheet. These were all called cat heads. as far as the name itself, i was always told that the uneven surface resembled a cats head. I guess the spikes from pulling the dough looked like cats ears. As everything in the south, each family has their own ways, recipes and stories. thanks for the video . . . it makes me hungry too!
A trick my mama taught me when you're trying to measure lard and things like that is to for example is to fill a 2 cp measure with 1 cp of water, add lard till water comes up to 2 cps. Lard floats so you might have to push it down a little bit.
I'm going to do a video of my grandmothers Boston baked biscuits I think you would like them it biscuits cooked in a molasses sauce and it thickens around them they are one of my favorites.
Ill have to try this. It reminds me of Swedish Kroppkakor, you shuld check it out perfect outdoor cold weather food. One culd probobly use the same batter later in the day.
In a hunting camp yea, otherwise IMO no way I'd carry, I think that is what you're cooking explains are for. And in a hunting camp home made biscuit taste mighty good on a cold morning or evening.
Loving the cookware man dutch oven is the king of my kitchen and cook fire. it was my mom's so it is well seasoned and yes it is a really dutch oven no legs rounded top lol.
awsome video, thanks for all your hard work on these videos Dave. While i was watching this video i was wondering if prepering them ahead of time and then just cooking them in the bush would be possible if the temperature is below freezing outside. thanks again.
Kinda got burnt out on sorghum molasses, when I was a kid , helped a neighbor, make it ,from horse drawn press to cooking it . I know some people who makes maple syrup, id like to go when they're gathering the sap and cooking it down.
Another excellent cooking video! I understand you'll be coming out with a cookbook for the woods, do you have an approx. release date? Getting tired of eating oatmeal & noodles. I think I might actually be able to make some of these meals.
Just gave me an idea, we have a brand over here called Jus-Rol. That make blocks of premade pastry... Croissants & pan au chocolat pastries for breakfast sounds a winner.
Pathfinder school and Dave Canterbury has come along ways since this great video,even when Dave was younger,he enjoyed making videos,never constantly complaining. A national treasure u are. Beautiful cat head biscuits Dave.
You can use displacement to measure your fat in the liquid used in the recipe. Take the one cup of buttermilk measured in a two cup measure then put enough of that hard fat in there until it is at the two cup level. Just put it in in nice lumps so you can fish it out with a fork. The little bit of moisture clinging to it will not hurt the cutting into the flour. If you have a few bits left in the buttermilk when you fold the dough at the end, no worries it will blend in. And only one cup to wash.
Might want to lube up the top of those cat biscuits with some fat before you bake them so they will slide down extra easy with that molasses topping!
+momkatmax i was going to say this too i'm glad i looked through the comments before i typed
+kevin eggleton Hey no worries. Just means we both LOVE biscuits.
That was great; it brought back a lot of memories. My grandparents turned their Middle Georgia farm into a nursing home in the fifties. My brother and I used to slide around to to the detached kitchen where the cooks would be cooking up a storm. We would peek in and as soon as they saw us they would usher us in and sit us down at a rough old table where they would try to fatten us up with biscuits and cane syrup. We went right along with it.
Cane syrup was made each fall with mule powered presses and boiled in gigantic cast iron basins about 3 ft. in diameter, then packaged in No. 10 cans. Amazing stuff.
Good job Dave. Made many a cat head biscuit. Sat in the kitchen with my mom learning how to make these. Don't want to sound critical, but she always taught me, after you add your wet ingredient, (only buttermilk in the south) handle the dough as little as possible. Knead it minimal amount to incorporate, roll it out, cut biscuits and bake! Keeps the biscuit flaky and less chewy. To each his own though. Have loved your vids from the beginning, keep em up.
your excitement over these biscuits always takes me. Making a batch myself this weekend.
Hey man, i'm doing winter camping since 30 years, here in canada, at minus 5 to minus -30, so even that your are an inspiration for me to try new thiins,, so thanks man to give me your experience, and your way of living in the wood in the simple way if life in this basic way fo life. Sincerely thank you, to lear and remindme me the way of doing things like my ancestors did the simple things but to survive in my wild country. Sorry for my bad english, I'm a french canadian who didn't lear very well the english spoken but i'm the one who want to refer to the same skill than human develop here in this wilderneess country to survive without fancy things than we have today, plastic, and petroleumeum thingsq.Thank you verymuch Dave., I follow you as i followed my grand father experiment .
Dave are you sure you are not a Southern boy? This just the way we make them here in Tennessee. The only thing I would add is a little butter before the molasses.
One of my favorite sayings is improvise, adapt and overcome.
I've been enjoying your videos. Thank you for sharing and I've learned a lot. Happy New Year and many blessings to you and yours.
"I make damn good biscuits boy" - Jeremiah Johnson
I love these cooking videos
just like the ones my grandmother made in Texas. She said her grandmother passed it down to her from her grandmother from before the War down at Stone Mountain where they lived before the blue bellies burned the family farm and most of their food.
DAMN YOU Canterbury!!!...now you made me hungery...!!! loved the video..thanks for the effort....safe journeys
HAHA Rufus was probably pawing at the door to get out when he got a whiff of those biscuits. Good video, Dave.
This recipe is great. I would not knead it as much because they can turn out a bit tough. But one thing I love is that you can make up a big batch and portion it out into freezer bags. Pop them into the freezer and the next time your out camping take them with you. You can use those bags to keep other foods cold in the cooler instead of using ice. If its cold out and your hunting just toss them into the sleeping bag when you go to bed and the next day they are thawed and you can cook. Little sausage gravy on top and your all set.
Julia
Cooking with Dave...brought to you by Wilderness Outfitters and Pathfinder Knife Shop....;) ATB Boreal and thank you for the time
these and all the camp craft vids (lashings, trestles, tarp set ups, etc) are the best- just classic knowledge and great tips. Thanks
Thanks Dave, my son and I love watching your videos (from Japan). Now we're going to go make some chicken and dumplings! Take care.
Dave, it is early Saturday morning and you are making me hungry... That is pretty much the same reciepe I was raised on... except Granny made them in the fire place.... along with bacon, sausage gravy and eggs. Now that was a breakfast. Love your cooking videos as do my grand daughters... they will want to make biscuits outside after watching this video. lol Now that you have made me hungury I think I will make some cinnimon rolls and let the smell wake them up......
The stuff you make on here is much better looking and far more appealing to eat than anything you'll ever see on food network. Love it, Keep it up brother!
I tried these biscuits a couple weeks ago - absolutely delicious, especially waking up in the morning and getting them going for me and the buddies after a cold night.
I am really liking the Cat's Head Biscuits. Around here, we describe a slothful individual as "slower than molasses in January!"
You know that you are hungry after you watched 5 cooking videos of this dude.
I'm liking Daves camp cooking fantastic. Cats head biscuits what a superb name. The only thing I've tried with molasses on it was horse food so I'd quite like to try making these.
I love these kind of uploads about cooking over campfires and such...not to mention how damn good Dutch oven cooks can be..Sometimes, simple is all you need, and it turns out the best... Good lookin Biscuits Dave
Coffee and biscuits! Another great video.
Thanks Dave.
It doesn't matter if I already ate anything............ You always open my appetite again with your outdoors cooking man .
It's a shame you couldn't continue the Dual Survival show with Kody man.......... After you left I don't see any outdoor tv show that I can watch and enjoy ...........
What Id really love to watch , it's a survival tv show with you and Matt G.
Keep doing your unique work !!! And God Bless.
Looks delicious Dave and to quote Jerry Clower, "them biscuits are fit to eat."
My wife makes them, has been for many years! We found White Lilly is the best! That's just us, you can use whatever you want to, but that's our favorite! Love putting obviously butter, molasses, maple 🍁 syrup, honey 🍯, cane syrup, corn syrup, preserves on them! Even sausage and bacon and other things! They're awesome!
Those biscuits look great Dave
Those biscuits look amazing, though I've never heard of them. May need to make some. Though I'd be putting some homemade raspberry jam on them. Nothing like good jam or preserves in the middle of winter to give you a taste of summer.
What a unique and delicious looking version of buttermilk biscuits! I never thought of pairing biscuits with molasses before- I will need to try it sometime! Thank you for this video!
I have tried tons of different molasses in my life, some brand name and many that were crafted ones from farmers markets and such and never have I tried molasses that tops GRANDMA'S brand molasses! You were using the right stuff for sure! Good video as always Dave!
Great vid Mr. Canterbury.
Heh...Someone forgot to explain to Rufus, "you snooze, you lose". Those looked good, can't wait to try it out
Quick TIP* You all can make buttermilk super easily but adding vinegar to your milk. I usually use a tablespoon of V to a cup of M :)
If you leave the biscuits whole and put a hole in them from the side almost to the other side and pour the molasses in the hole, it tastes even better that way and it is less messy. That is how my grandmother made biscuits and molasses for me when I was a kid. It was always fun making the hole with our thumbs, but it works even better if you do it while the biscuits are still hot and use a spoon handle to make the hole. The molasses melts inside the biscuit and spreads out inside the biscuit, if it is still hot when you pour it in. Those are some good memories; eating biscuits and molasses with my grandmother. She was like McGuyver when she cooked. You could give her about 2 or 3 simple ingredients and she could whip up something that you'd never forget and always want more of it. I have never been able to make salmon stew as good as she did.
My uncle would make "cat head biscuits and squirrel brain gravy" on weekends
Where are you at Dave? Snow already, way cool, can't wait for the snow in Marietta OH
My wife said to call you Dave "toughbiscuit" Canterbury from now on out because she said you worked that dough to much 😂.
Dave, you enjoy your food so much that after watching your video, I have to go make some!
Yummy! That looks amazing and it looks like a fun process! Thanks Dave!
It's a good thing I Watched this video AFTER I ate breakfast. Now all I can do is sit and stare at my old dutch oven and wonder how long it would take to get a fire burnt down to coals in the back yard.
cat head biscuits were those that were squeezed off the ball of dough by hand. biscuits were what we roll out and cut with an old veggie can or glass.
really enjoying the cooling series
Love your cooking vids. Rufus didn't know what he missed.
Cathead biscuits always makes the best travlin' rolls. Whatever you have that will work in the middle. Slice it in half horizionally. Fill it with what you have. Put the top back on. Wrap it up in a handkerchief or paper bag, a flour sack or whatever you have. Then your ready to go. They often accompanied us along with other families on a full day in the woods, with a passel of youngens, for cutting, splitting, loading and getting the firewood back to everybodys homes perferably before dark or right about at dark. Usually 3-4 pick-ups were in a continous cycle all day long carrying firewood to one or the others homes. On those days about 5 lbs of flour would be a good round estimate to feed the crew for a day of work.
They look really tasty. Im going to try this recipe at home. Might I suggest that brushing a little buttermilk on top would help them to brown.
Dave,
Was that "Grandma's Molasses" you were using? That's what I grew up with in the South. As far as I'm concerned, it's the only way to go. You need to try your biscuits split in half, buttered (real butter!), and then pour your molasses on them. The only thing that can compete with that is Catheads & Gravy (white milk or Hoover gravy). God I love being from the South!
I like this stuff. I grew up in the city. only got stuff like this when mammy n pappy came to town.
Thank you for the great video Dave!
This series is simply fantastic. Almost as good as the trapping series! Trapping, Cooking, Along Waters Edge are my top 3.
I was raised on fresh Cat Heads... we eat Cat Head biscuits every morning at deer camp...and Yes, I'm from the South..
During the summer 3 cups seelfrising flour and a can of soda water makes buscuits too with no chilling required.
Food Of my childhood. To make it perfect, in your plate mix the molasses with real butter and dip your biscuit into it. YUM
Love the cooking videos.
Dave, thanks for the recipe. I usually use the grocery store biscuits, but that's over with. Another way to enjoy them is with butter and honey. OH MY! Out hunting in the cold? Slab of browned ham or slab bacon, sharp cheddar, and a fried egg on a buttered biscuit. If you can eat two at one sitting you're a better man than me. Put the second in your pocket for lunch and stay out all day. Thanks again, Brother
That was a serious win.
Ole Dave done flung a cravin on me with these cathead biskets . Had to cook me up some with bacon, eggs an good ole buttery grits :0) ..... it got an Ooohhh man out of me ....lol
I grew up in the south (texas and arkansas) and we had homemade buttermilk biscuits at least twice a week. And in our family we normally rolled out and cut our biscuits. The leftovers were balled up and that was the cat head. Sometimes if we were feeling lazy we just pulled biscuit size balls of dough from the bowl and placed them on the cookie sheet. These were all called cat heads. as far as the name itself, i was always told that the uneven surface resembled a cats head. I guess the spikes from pulling the dough looked like cats ears. As everything in the south, each family has their own ways, recipes and stories. thanks for the video . . . it makes me hungry too!
Hey Dave enjoyed the video'My grandma used to do these all in the same bowl with her hands never dirtied up a lot of dishes.
I've noted the recipe. Looking forward to giving it a go. Cheers!
A trick my mama taught me when you're trying to measure lard and things like that is to for example is to fill a 2 cp measure with 1 cp of water, add lard till water comes up to 2 cps. Lard floats so you might have to push it down a little bit.
Wish you would do more videos like these again.
I make these about once a week but use honey or maple syrup. Great for supper. Thanks for the video.
I'm going to do a video of my grandmothers Boston baked biscuits I think you would like them it biscuits cooked in a molasses sauce and it thickens around them they are one of my favorites.
With buttermilk, the rule was always one third for baking, one third for pouring over hot, crumbled up cornbread, and one third for drinking.
I always used an electric mixer to do the cutting part. What about a hand crank mixer?
you got my belly growling Dave. well done
good looking breakfast chef Dave
Damn it Dave!!! Now I'm hungry!!
Awesome, now I got a hankerin for grandma's biscuits and apple butter
Great video as always Dave..with great appreciation of all that you do with these informative videos..S.E. Louisiana..
Ill have to try this. It reminds me of Swedish Kroppkakor, you shuld check it out perfect outdoor cold weather food. One culd probobly use the same batter later in the day.
It's great what you do! I've never had exposure to what you do on this channel. really neat
It's basicly bannock with buttermilk,baking soda,&molasses mixed in it
Nice videos on outdoor cooking.
In a hunting camp yea, otherwise IMO no way I'd carry, I think that is what you're cooking explains are for. And in a hunting camp home made biscuit taste mighty good on a cold morning or evening.
Loving the cookware man dutch oven is the king of my kitchen and cook fire. it was my mom's so it is well seasoned and yes it is a really dutch oven no legs rounded top lol.
wow what a great video from one country boy to another. I really like the direction your channels going . damn I'm hungry now : )
This man sure does love him some biscuits.
Watchin you cook makes me laugh, no nonsense just throw it all together. Hahaha
if you use self rising flour you don't have to pack baking soda or backing powder.
Dave you're making me hungry again !
Love it! Didn't know anyone else used the term "catheads"
awsome video, thanks for all your hard work on these videos Dave. While i was watching this video i was wondering if prepering them ahead of time and then just cooking them in the bush would be possible if the temperature is below freezing outside. thanks again.
great video, biscuits are awesome
I can almost smell those biscuits! --- Clark
Throw a tablespoon of mayonnaise in when making the dough,an old trick to enhance the flavor. ; )
Cathead biscuits. Oh yea. Southern all the way. Cool vid. Thanks for sharing.
Kinda got burnt out on sorghum molasses, when I was a kid , helped a neighbor, make it ,from horse drawn press to cooking it . I know some people who makes maple syrup, id like to go when they're gathering the sap and cooking it down.
Wonderful videos Bro! I learn so much!
Another excellent cooking video! I understand you'll be coming out with a cookbook for the woods, do you have an approx. release date? Getting tired of eating oatmeal & noodles. I think I might actually be able to make some of these meals.
lol I was literally thinking "where on earth is ruffus right as you said that.
Just gave me an idea, we have a brand over here called Jus-Rol. That make blocks of premade pastry... Croissants & pan au chocolat pastries for breakfast sounds a winner.
Keep up the great video's Dave
Hey Dave, r u going to have canning series? I think seeing how they did it out in the bush would be cool. great show keep it up.
Scan you make the dough at home and transport it to cook on the trail or does the dough have to be used right away
My Mom has referred to bread products past their prime as "hard as a cat's head".
size of a cat head, that's the same thing I was told by my grandmother 50 years ago when I ask her why they were called that
Made them, love them. Easy, fast and really Yummi.
Greetings from Germany