Recipe: Cat Head Biscuits

[crimsNkentucky]

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Figured I'd give Bayoutider a taste of his own medicine

Recipe: Cat Head Biscuits

Ingredients
2 cups self rising flour
1 cup buttermilk
a lump of solid shortening the size of a walnut.
This can be real butter, margarine, lard orsolid vegetable shortening. This
has to be at room temperature to blend smoothly into the dough. Do not, and
I repeat, do not use a soft dairy spread - they contain so much water that
they won’t work for any baking purposes.

Procedure:
In a large mixing bowl, put the flour. Most flours today do not need to be sifted. 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 just until blended and the dough forms a ball. The dough will be a little on the moist side. Place wax paper on a flat surface like your
kitchen table and sprinkle flour on it. Roll the dough out on the wax paper. Do not handle the dough any more than you have to - it makes the biscuits
tough. The less you handle it and the more moist the dough, the better your
biscuits will be. Just pat the dough gently until it’s about an inch and a
half thick. Then cut out the biscuits. A one pound vegetable can is a good size cutter. Cut out your biscuits and place in a greased pan. The pan can be either glass or metal, but be sure it is small enough so that the biscuits are all close together, touching - Remember, you want the biscuits to rise up, not out to the side. Another reason for this is that when the biscuits bake with their sides touching, you can pull them apart easily, but those sides will be very soft and tender, not hard and brown. This is a very important part of making good biscuits. Bake in a hot oven 400 degrees just until the biscuits are light brown, but you are sure the dough is done through and through. No one likes a biscuit that is still doughy, but neither does anyone like a hard crust either!
You can brush melted butter on the tops of the biscuits when they are done, or before you place them in the oven. This is also a hint to keep the biscuits soft and moist. This recipe will make around 8 to 10 biscuits, depending on the size of your tin can. A variation of this recipe is to use tomato juice instead of milk. the biscuits will be red and you will love the flavor if you eat them with a slice of country ham in them! They do not rise as much as buttermilk biscuits.
At this point, all you will need is to eat the biscuits - hot right out of the oven with butter, honey, or strawberry jam.

[bayoutider]

I don't like my biscuits and have never had anyone ask me to make them a biscuit. I am internationally known as the world's worst biscuit maker.

[ddsmit]

	Quote:	bayoutider
	I don't like my biscuits and have never had anyone ask me to make them a biscuit. I am internationally known as the world's worst biscuit maker.

I get your drift. Someone told me once" if you can make dumplings you can make biscuits." Thats not true. I can make chicken & dumplings, my biscuits could be used for a doorstop.