Makes 12 regular size biscuits or 6 “Cat Head” biscuits. Place biscuits on baking sheet with sides touching (with sides touching, the biscuits rise higher as they provide structural support for each other).
Do not twist the cutter or pat the sides of the biscuits when you put them on the baking sheet (this also makes them not rise as high). (If you use a glass or can with the bottom closed the dough will compress and not rise as high) Cut biscuits as close together as possible. Flour a 2 or 4 inch biscuit cutter or a can with both ends cut out. Pat dough to 1/2 inch thickness for regular biscuits or 1 inch thick for “Cat Head” biscuits. Pat the dough to flatten slightly then fold in half. Remove the biscuits form the oven and rub butter on the tops of the hot biscuits. Use a rubber spatula to pour dough onto a lightly floured surface.įlour fingertips. Bake for 12 - 15 minutes at 450 degrees or until the tops are golden brown. If you still have a couple of dry spots add a few drops of additional buttermilk to wet the flour. Using a fork gently lift (don’t stir) the flour mixture until all the flour has been wet with the buttermilk. Repeat for the second cup and pour all flour into a medium size bowl.Ĭut in shortening with a pastry blender or 2 knives until pieces of shortening are the size of peas. Level flour with the straight edge of a knife. Gently spoon flour into a 1 cup measuring cup, making sure not to tap the cup.
Stir flour with a fork to fluff the flour. Line a baking sheet with parchment paper. Set aside Measure shredded cheddar cheese. Instead of being crumbly on the outside and soft in the middle these biscuits were soft all the way through.ġ/3 cup butter flavor all vegetable shorteningġ/2 cup bacon pieces from 8 strips of cooked bacon They were called that because the biscuits were literally the diameter of a cat’s head. My Dad’s favorite biscuits were what he called “Cat Head” Biscuits.
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