If you can't......here is your chance!!

Ever heard of a cathead biscuit? If not, then you in for a treat!

A cathead biscuit gets its name from the shape. They are not rolled or cut; they are pinched - sort of!

Ingredients:

pre sifted self rising flour approximately 3 cups
budda milk [for those of you who don't understand buttermilk]
shortnin [Crisco shortening] OR 1/4 cup EVOO, I now use olive oil as you will see by the photos


Pour your pre sifted flour in a medium mixing bowl, cut into the flour two tablespoons of shortnin or oil until well integrated in the flour and no lumps remain. After cutting in the shortnin, add budda milk to get your dough mixture to the consistency of cake batter.

Do not over stir or mix. If you over work the dough, your biscuits will be hard as cannon balls!! You want your batter where it easily pours from the bowl.

Once ingredients are mixed, you will be ready to make yo biscuits.

Have a flat surface that is well floured with your pre sifted self rising flour....prolly a cup or three, spread thin to accomodate the batter when poured. Pour the batter on to the flour on your flat surface. Don't waste time; immediately start folding your batter into the flour. Fold until the batter is no longer sticky to the touch. [tip, flour your hands well so the batter does not stick to your hands prior to starting and continue to do that throughout the process]

Once your dough is of a consistency that is easy to handle, you are ready to make your biscuits.

Place your biscuits in a greased, floured pan. To make the biscuits, pinch off a small handful of dough [make sure you have floured your hands again!] and gently roll it around your palms. Place the dough ball in your pan and gently press to a semi flattened state and repeat until dough is all gone.

Scoot that pan in a preheated oven of 425 degrees and cook for approximately 25 - 30 minutes or until tops are golden brown. These are also easily cooked in a Dutch oven by the fire!! Usually some coals on the top help out with a Dutch oven.

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Iffin ya need the photo tutorial..
















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That's all there is to it....

dangit woman, I'm trying to cut down on white bread/flour eating and you throw that out there....

I do what I can Sugah...enjoy.

Dangit that looks good.

I'll be saving that recipe!

Those look great!!!

Looks like the ones my G'mother made all those years ago.

Maggie if you are a purist...you should add what my high school girlfriend's mother once said to me......

If it's not White Lilly it won't make biscuits!!!

Dang those look good!

If I say so myself, they are good. My favorite time to make biscuits is when fresh tomatoes are in season!!! Big ole slab of fresh tomato in a split hot biscuit.....I'd fight ya for it!!!

My nanny used to make those every day, sure were good

Yep...I had an Aunt that believed a meal wasn't a meal, yet, until the cathead biscuits were done, and that went for 3 meals a day! She kept her flour in a huge tupperware bowl with a lid, and never measured anything. She'd make a divot in the middle of the flour, pour in some oil and buttermilk, and start working flour off the sides of the divot into the dough. when the dough ball was the size and consistency she wanted, she took it out, snapped the lid on the flour and put it back in the cabinet, then pinched the biscuits into the skillet, then into the oven with them. One of my family's "treasures" is video of her making them and explaining the steps as she went. We lost her to cancer in '95, but I bet there are no less than 2 dozen copies of that video in my family...although no one yet can make them like she could!

Those look awesome. I can imagine one with a slab of butter and a bunch of Tupelo honey draining out the sides

Sweet sassy molassy. I gotta try this Saturday morning. If these turn out better than my wife's biscuits I'll have to decide if she's worth keeping.

Good lookin biscuits and the only thing missing is me eating them with honey and butter

Dang those do look tasty. I could tear those up with a big ole piece of county ham and chunk of cheddar cheese.

Thx for the recipe.

I think this should be a weekly thing for you to do, share some of those cooking secrets, those biscuits make me miss my mawmaw. nothing better than having a turkey swinging over your back on the way to show your grandma only to have the smell of fresh biscuits hit you in the face walking up the drive