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Mother's Cat Head Biscuits Recipe

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This recipe for Mother's Cat Head Biscuits, by , is from Family Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rita Wilson

Category:
Category:

Ingredients:  
Ingredients:  
2 cups self-rising flour
1 to 2 tablespoons shortening at room temperature, (Mama used lard and about the size of a walnut)
1 cup buttermilk
1/2 teaspoon salt

Directions:
Directions:
Work the shortening into the flour until it’s like coarse crumbs. (I use a spoon to do this). Add the buttermilk and stir until makes a ball in the bowl. You can either pinch off the dough or cut it with a biscuit cutter. I use a tin can because I like to make these biscuits good size like my mama’s biscuits. Grease or spray pan. Bake in preheated 400 degree oven for 15 to 20 minutes until brown on top. This recipe only makes 8 biscuits if you make them like I do. They got the name “cat head biscuits” because they are supposed to be as big as a cat’s head!

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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