Cathead Biscuits

As a southern girl, it has always been a source of embarassment to me that I can't make home made biscuits. My daddy can make them, and other southern cooks I admire can make them, so why can't I??

I was flipping through some of my cookbooks the other day, looking for an overnight french toast recipe, when I found a simple-looking recipe for buttermilk cat head biscuits. It only had 3 ingredients. How hard can that be?

I decided today was the day. I set out to conquer my fear of home made biscuits.

I measured 3 cups of self rising flour and sifted it into my favorite mixing bowl. I measured approximately 4 tablespoons of shortening and worked it into the flour with my hands until the mixture looked crumbly. This took a little longer than I thought it would, but, whatever. I made a well in the middle of the flour and added the 3/4 cup of buttermilk called for in the recipe. It didn't form the soft dough the recipe said it would. I actually added more than twice the amount of buttermilk, but I figured because the air is so dry here, that's probably normal. Anyhoo... I worked the dough for a VERY short time, then shaped it into 7 huge biscuits. The recipe was supposed to make 12, but I wanted REAL cat head biscuits. I put them close together on a greased sheet pan and baked them at 500 degrees for probably about 12 minutes.

I just love looking at them.



I'm thinking instead of dinner tonight, we might just have biscuits with cane syrup.



And there will definitely be no crappy breakfasts this week!!!