Cat Head Biscuits
2 cups self-rising flour
1 cup buttermilk
Lump of solid shortening the size of a walnut (butter,
margarine, lard, or solid vegetable shortening
- Place flour in a large mixing bowl. Push the flour to the sides
of the bowl to form a depression in the center. Place the shortening
and a little of the milk in the center and start stirring with a
big spoon. When the shortening is blended, add the rest of the milk,
mixing jut until blended and dough forms a ball.
- Place wax paper on a flat surface and sprinkle it with flour. Roll
the dough out on the wax paper. Do not handle the dough any more
than you have to as it makes the biscuits tough. The less you handle
it and the more moist the dough, the better the biscuits will be.
Pat dough gently until it s about 1 1/2 inches thick. Cut out biscuits
and place them in a greased pan. Be sure the pan is small enough
so that the biscuits are touching.
- Bake in a 400 degree F oven until
biscuits are light brown.