Cathead Biscuits 4 cups self-rising flour 1/2 cup (8 Tbs) solid shortening 1 1/3 to 1 1/2 cups milk
Preheat oven to 475*degrees. Measure, then sift the flour. Then rub the shortening into it well. Add milk, stirring until the dough rolls into one big ball. Place the dough on a floured surface, knead gently approximately 10 times, then pinch off a portion (about the size of your 1 cup measuring cup) for each biscuit. Place in a greased pan, press slightly, and bake for 10-12 minutes until golden brown. If your stove's temperature is a bit hot you may want to flip the biscuits over during the last 4 minutes so they don't brown on the bottom too early. Since this recipe makes a couple dozen you may want to trim it down sometimes- here is the 1/2 size recipe: 2 cups SR flour - 2/3 to 3/4 cups milk - 4 Tbs shortening These biscuits freeze well and can be thawed, then warmed by slicing in half, then placing halves open side down in a buttered skillet on top of the stove, (or opened side up and buttered- for a few minutes in the oven). They are called Cathead because they come out BIG, like the size of a Cat's Head. "May you by your good life show your works in the gentleness of wisdom. James 3:13" -Sugar --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
