Because my southern roots run so deep, I find it hard to sit down to a meal without some sort of biscuit sitting on the table. Typically I make the Ugly Biscuit for my family, mainly because it is so easy to make, looks beautiful piled on a pedestal cake plate, and tastes divine with a smathering of butter and fresh strawberry freezer jam. And don’t let the name fool ya, it’s not really an ugly biscuit at all…there’s a story behind it, I’ll just let you read about it so you’ll understand where the name comes from. Click here for the story and recipe. Anyway, it’s a great recipe if you’re looking for a tender, fluffy biscuit!

This post, however, is about an all together different kind of biscuit.Today we are going to learn about the cat head biscuit. Just the name, cat head, brings back such wonderful, warm memories. I can just see my Grandma now, standing in her little kitchen, over a big bowl of flour, mixing the dough with her hands. And when she turned around from her doin’s, there would be an over abundance of flour dust on her belly. She was a messy cook. So am I and proud of it!

People ask me why they call them cat heads. well, it’s because they are as big as a cat’s head. Now that the mystery is solved, lets move on to why cat heads are so special.

First of all, they’re easy to whip up. With only three ingredients needed, flour, shortening and buttermilk, you can have a pan of delicious hot biscuits in a matter if thirty minutes.

Second, there are so many ways to enjoy them.

-serve a cat head instead of a roll. They are handy for pushing food up on your fork.

-they’re a perfect snack. Take you finger and poke a hole in the side of the biscuit. Fill the hole with molasses.  Give to your kids to shut them up.

-they are a meal unto themselves. All you need to do is tear the biscuit into bite size chunks and smother with gravy. Any gravy will do, chocolate gravy, sausage gravy, tomato gravy or brown gravy. Cat heads aren’t picky, they like any kind of gravy.

-they serve as a handy midnight snack. Just split one (or two) open and slap on a piece of left over ham from supper. Or maybe peanut butter and jelly is more to your liking…again, cat heads aren’t picky.

-they make the best dessert. This is my favorite way to eat a cat head, as a matter of fact, I just had one tonight. Grab a saucer, pour some cane syrup in the middle, plop a couple of tablespoons of real butter into the syrup and mash it together with a fork. Now grab a cat head and sop up the syrup with the biscuit. Oh. My. Word. This is the best! This what southerners call “soppin syrup-n-biscuits”. Now grab you cat head and start sopping!

Ok, now that you know how amazing these jewels are, lets move on to how you make them.

DISCLAIMER- WRITING RECIPES IS MY LEAST FAVORITE FORM OF WRITING. WHY? BECAUSE MOST OF THE TIME I DO NOT USE A RECIPE NOR DO I MEASURE INGREDIENTS. THIS MAKES IT VERY DIFFICULT FOR ME TO PUT INTO WORDS, ID MUCH RATHER SHOW YOU HOW TO MAKE IT IN PERSON, BUT SINCE MY KITCHEN ISN’T BIG ENOUGH AND BECAUSE I LOVE YOU SO MUCH, I’LL STRUGGLE THROUGH THE PROCESS OF GETTING THE RECIPE OUT OF MY HEAD AND ONTO THIS POST.

What you’ll need:

-4 cups of self-rising flour

-a pinch if salt ( pinch pronounced with the long E sound, like peench)

-a wad of Crisco. I don’t measure it out but it looks to be about 4 tablespoons or so. Wad definition: a small mass, lump or ball of anything. In this case, the wad is Crisco.

-2 cups of buttermilk, or a little more if needed.

Here’s how I do it:

-In a large bowl, add 4 cups of self rising flour, add a pinch of salt and make a well(a hole) in the middle
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-Add Crisco to the center of the well
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-pour the buttermilk over the Crisco
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-now slowly, with your fingers, begin to incorporate the Crisco, flour and milk together. Gradually work your way from the center of the bowl, incorporating the flour, a little at a time as you go, until a dough forms. This dough will be sticky but that’s OK.
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-fill a small bowl (I use a cereal bowl) with flour and set aside. using a large serving spoon, scoop a heaping spoonful of dough into the small bowl of flour, pushing the dough off the spoon with your finger. Now carefully scoop the dough up with your hand and turn it over in the flour. The purpose for this is to put just enough flour on the dough so you can work dough without it sticking to your hands. You can flour your hands as well.
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-once the dough is floured, gently roll the dough between two cupped hands (as opposed to three) adding a little pressure as you roll, until a loose ball is formed. Once the ball is formed, place it in a large iron skillet and press it down a bit with the back of your fingers. Repeat this until all dough is used. notice, they’re not perfectly smooth. That’s whats so great about a cat head biscuit, they don’t have to be beautiful to taste beautiful.
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-drizzle biscuits with melted butter. YAS!!! Butter is my best friend!!!
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-bake in 450 degree oven until brown. Mine took 18 minutes.
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I hope you enjoy this recipe and the beautiful cat heads it creates. Thanks for reading and sharing!
I love you more than butter!