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.

tutorial continued...