Today WOW for me is a fried pork chop, grits, over easy eggs, cathead buttermilk biscuits, Bear Rabbit syrup, orange juice, and coffee.  I know this is a lot of carbs, but this dish is so good to me because it brings back such good and treasured memories.


I lived in Sacramento, California for approximately 2 years.  That was the first time I lived anyplace with no close kin.  I racked up a plethora of frequent flyer miles on Southwest.  I came home every other weekend. My cousin Carrie Mae would fix breakfast for me every time I came home. More often than not breakfast was pork chops and grits. Her actions were very loving and enduring.  Consequently, whenever I have fried pork chops, I think of my sistah/cousin Carrie Mae.


My cousin Ezell called my biscuits “Cat Heads” You try ‘em. I think you will agree with me these biscuits are light melt in your mouth good ole country biscuits. My sistah/cousin Nettie calls them “Heavy Devils.”

2 cups flour,  1/2 cup lard, 3 teaspoons baking powder,  3/4 cup cold buttermilk, 1/2  teaspoon salt,  2 teaspoons sugar.

Heat oven to 450 degrees. In a bowl stir together flour, salt,  and sugar. Using your hands, cut in the lard until the mixture is crumbly. Stir in the buttermilk till the dry dough leaves the sides of a bowl. If the dough is still a little dry stir in some more buttermilk, no more than 1 teaspoons at a time. On a lightly floured cutting board, knead dough until smooth, 5 or 6 times at the most. Roll out the dough to a 1 1/2 inch thickness. Cut dough with a 2 ½ inch floured biscuit cutter or a standard size water glass. Place biscuits on an ungreased cookie sheet. Bake for 10 to 12 minutes or until golden brown.

You are going to have a sopping good time. Do pork chops have a special place in your heart and mind?  What is your WOW moment?


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