Cat Head Biscuits

 

2 cups self−rising flour 1 cup buttermilk Lump of solid shortening the size of a walnut (butter,

 margarine, lard, or solid vegetable shortening

Place flour in a large mixing bowl. 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 jut until blended and dough forms a ball.

Place wax paper on a flat surface and sprinkle it with flour. Roll the dough out on the wax paper. Do not handle the dough any more than you have to as it makes the biscuits tough. The less you handle it and the more moist the dough, the better the biscuits will be. Pat dough gently until it's about 1 1/2 inches thick. Cut out biscuits and place them in a greased pan. Be sure the pan is small enough so that the biscuits are touching. Bake in a 400 degree F oven until biscuits are light brown