Cathead BiscuitsPhoto byGin Lee

Cathead Biscuits

Rest assured, no cats were harmed in the making of these delicious biscuits! The name "cathead biscuits" simply refers to their size, as they are roughly the size of a cat's head once baked. These biscuits are a Southern tradition, known for their large size and fluffy texture. Enjoy them as a savory side dish or a sweet treat with jam or honey.

Ingredients:

• 3 cups of self-rising flour
• 1/2 teaspoon of seasoning salt
• 3 tablespoons of lard, vegetable shortening, or softened butter
• 1 1/2 cups of evaporated milk
• 4 tablespoons of melted butter (for brushing the tops of baked biscuits)

Instructions:

In a mixing bowl, combine 3 cups of self-rising flour and 1/2 teaspoon of seasoning salt. Mix the ingredients thoroughly.

Next, add 3 tablespoons of lard, vegetable shortening, or softened butter to the flour mixture. Incorporate the fat into the flour using a pastry cutter or fork until the mixture resembles coarse crumbs. This step is crucial for achieving a flaky and tender texture in your biscuits.

Pour in 1 1/2 cups of evaporated milk and mix until just combined. Be careful not to overmix the dough.

Grease a cast-iron skillet with lard, vegetable shortening, or butter.

Drop large, heaping spoonfuls of dough of uniform size into the greased skillet.

Place the skillet in a preheated 400-degree oven and bake the biscuits for 20 to 25 minutes, or until the tops are golden brown.

Brush the tops and sides of the biscuits with melted butter.

Serve the biscuits with country milk gravy or sausage gravy. Enjoy!