Cat Head Biscuits

They aren't really made from cat heads...just as big as a cat's head! These are definitely southern style and one of my favorite things to make for my family. They are so versatile...use them as the bread for dinner, part of breakfast, or whip up some sausage patties for a breakfast sandwich. These are a must for any southern kitchen.

Recipe:

Now y'all know that these measurements are just an estimated guess...I don't measure for biscuits since I am just that good! :)

About 2 & 1/2 Cups SELF-RISING Flour---yes, self-rising

About 1/2 to 3/4 Cup LARD---you can use crisco, but I like good old fashioned lard

About 3/4 to 1 Cup full fat buttermilk---don't skimp on the full fat part

Sift Flour and cut in lard until well incorporated with flour. Then add the buttermilk. Y'all, use your hand to mix this up...There's no setting on that mixer for biscuits! Your dough will come together. You may have to add a bit more flour. You don't want sticky dough, but it should not be firm like cookie dough either. The more you practice, the better at feeling the way you'll be. Pinch off a ball and round it out in your hands, then pat down on a cookie sheet. Do this until all your dough is gone.

Bake at 400 for about 25 minutes or golden brown on top.

Clean up your mess now...don't wait.

Watch those biscuits and then enjoy! You can brush the tops with butter if you want.

I keep my biscuit making tools altogether in my biscuit bowl. I learned this trick and this recipe from my grandmother.