Feed Me Friday: Cat Head Biscuits

I know what you're thinking..."Cat Head Biscuits? What?!" This is a recipe that's been in my family for at least 3 generations. When I asked why they're called Cat Head Biscuits, no one really knows why. Maybe it's a Southern thing? Maybe it's a West Virginia thing? Maybe it's because they're about the size of a cat's head? Maybe someone came up with the name to confuse future generations?

Regardless, these biscuits are heaven, and people rave about them every time I make them. They're the perfect biscuit - flaky, buttery, moist interior. They're perfect for you to split apart and load on some homemade jam or apple butter. Also, an important rule in my family: NEVER cut open a biscuit with a butter knife. They are meant to be split apart with eager fingers. Anything else is just inhumane.

I typically use an entire bag of self-rising flour and make around 7 dozen all at once. This way, I can flash freeze them and basically have biscuits on demand - a crucial requirement to live in Justin's world. After cutting the biscuits out of the dough, I arrange them on a piece of foil that lines a cookie sheet. In the freezer it goes uncovered until the biscuits are mostly solid. After removing them, I toss them in a gallon-size freezer bag to store in the freezer. Then voila - automatic homemade biscuits on demand!

Neat rows of buttery, flaky heaven before baking.

Cat Head Biscuits
Yield                       12 biscuits

Ingredients
¼ cup shortening (lard)
¾ cup milk
2 cups self-rising flour

Directions
Mix ingredients together. Roll out dough on a flat surface, making sure not to handle the dough too much. Cut out biscuits. When finished, carefully smash dough back together and repeat the rolling/cutting process until all of the dough is gone, trying not to handle the dough too much. Bake at 475° for 8-10 minutes (if fresh) or 10-12 minutes (if biscuits are frozen), or until the edges of the biscuits turn a light, golden brown color.

Topping suggestions
jam, jelly, apple butter, pumpkin butter, fried egg, bacon, ham, butter, cinnamon butter, honey

The best way to eat these? Sitting at a table with a giant pile of them in front of you and a spoon in a jar of apple butter, scooping on as much apple butter as you can fit on each biscuit. Happy eating!