Cat Head Biscuits and Molasses
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- Опубліковано 5 вер 2024
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Dave Canterbury, David Canterbury, The Pathfinder School,Bush Craft ,Survival skills, Historical Lore, Primitive Skills, Archery, Hunting, Trapping, Fishing, Navigation, Knives, Axes, Fire, Water, Shelter, Search and Rescue
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.
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.
"I make damn good biscuits boy" - Jeremiah Johnson
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.
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.
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......
DAMN YOU Canterbury!!!...now you made me hungery...!!! loved the video..thanks for the effort....safe journeys
I love these cooking videos
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 .
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.
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
You know that you are hungry after you watched 5 cooking videos of this dude.
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!
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!
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.
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.
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.
My uncle would make "cat head biscuits and squirrel brain gravy" on weekends
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 :)
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!
Food Of my childhood. To make it perfect, in your plate mix the molasses with real butter and dip your biscuit into it. YUM
Heh...Someone forgot to explain to Rufus, "you snooze, you lose". Those looked good, can't wait to try it out
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.
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.
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.
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.
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.
I am really liking the Cat's Head Biscuits. Around here, we describe a slothful individual as "slower than molasses in January!"
I like this stuff. I grew up in the city. only got stuff like this when mammy n pappy came to town.
Those biscuits look great Dave
these and all the camp craft vids (lashings, trestles, tarp set ups, etc) are the best- just classic knowledge and great tips. Thanks
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 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!
During the summer 3 cups seelfrising flour and a can of soda water makes buscuits too with no chilling required.
Looks delicious Dave and to quote Jerry Clower, "them biscuits are fit to eat."
HAHA Rufus was probably pawing at the door to get out when he got a whiff of those biscuits. Good video, Dave.
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.
Great vid Mr. Canterbury.
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 make these about once a week but use honey or maple syrup. Great for supper. Thanks for the video.
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!
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
My wife said to call you Dave "toughbiscuit" Canterbury from now on out because she said you worked that dough to much 😂.
Where are you at Dave? Snow already, way cool, can't wait for the snow in Marietta OH
Coffee and biscuits! Another great video.
Thanks Dave.
I was raised on fresh Cat Heads... we eat Cat Head biscuits every morning at deer camp...and Yes, I'm from the South..
Dave, you enjoy your food so much that after watching your video, I have to go make some!
Awesome, now I got a hankerin for grandma's biscuits and apple butter
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
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.
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.
really enjoying the cooling series
Watchin you cook makes me laugh, no nonsense just throw it all together. Hahaha
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
This series is simply fantastic. Almost as good as the trapping series! Trapping, Cooking, Along Waters Edge are my top 3.
It's basicly bannock with buttermilk,baking soda,&molasses mixed in it
I can almost smell those biscuits! --- Clark
Damn it Dave!!! Now I'm hungry!!
Love the cooking videos.
you got my belly growling Dave. well done
Throw a tablespoon of mayonnaise in when making the dough,an old trick to enhance the flavor. ; )
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.
That was a serious win.
I've noted the recipe. Looking forward to giving it a go. Cheers!
Wish you would do more videos like these again.
This man sure does love him some biscuits.
With buttermilk, the rule was always one third for baking, one third for pouring over hot, crumbled up cornbread, and one third for drinking.
Nice videos on outdoor cooking.
LOL until you explained it, I thought I was going to see a recipe using cat tail flour.
+Switcher you know what? I thought the exact same thing. LOL
good looking breakfast chef Dave
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.
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.
Love your cooking vids. Rufus didn't know what he missed.
Cook'n is the BEST thang in camp!
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.
Cathead biscuits. Oh yea. Southern all the way. Cool vid. Thanks for sharing.
if you use self rising flour you don't have to pack baking soda or backing powder.
I'm from North Alabama and that's what we call em. I asked my pawpaw once why they called em that and he said cause you choke em off the dough ball like choking a cat and cause they are the size of a cats head...lol
Dave you're making me hungry again !
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.
Yummy! That looks amazing and it looks like a fun process! Thanks Dave!
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.
Love cathead biscuits.. But i would use Cane Syrup...
+grant bass sorghum or ribbon cane? I prefer ribboncane
+shannon moak Ribbon cane what we use i believe.
+grant bass Funny, we used to call them "kitten paws" because they KNEAD them and we NEED them too.
My Mom has referred to bread products past their prime as "hard as a cat's head".
wow what a great video from one country boy to another. I really like the direction your channels going . damn I'm hungry now : )
Coming soon to Food Network; Cooking With the Canterbury.
Love it! Didn't know anyone else used the term "catheads"
Thank you for the great video Dave!
great video, biscuits are awesome
the finished product looks very similar to what us Brits would call dumplings but we would have them as savoury not sweet.
I'm headed to the fridge with a sense of disappointment :(
Biscuits are my favorite form of bread, followed by tortillas. This video made me a little crazy, especially with the molasses there at the end. Now you need some gravy fo'dem biscuits, I'd say. Maybe some southern sausage gravy would be about right. ;)
lol I was literally thinking "where on earth is ruffus right as you said that.
I always used an electric mixer to do the cutting part. What about a hand crank mixer?
Great idea. Man that look good.
Some folks call it a sling blade. I call it a Kaiser blade. I like 'em mustard 'n bizkits..mmmhuhmmm.