Cat Head Bisquit Recipe - Grandma Style.

by Marti
(Gainesville, GA)

> Get out your flour bowl. Everybody's got one.

> Sift enough self rising flour (yes, self rising!) Seems the deep south is the only one blessed with it. When your relatives move out of the south, they are always asking you to send them some self rising flour, corn meal, and Blue Plate mayonaise.

> Form a mound of sifted, self rising flour in the bowl.

> Taking your hand, create a well, right in the middle.

> Put a good handful of some sort of shortning in this welled out area. Since it isn't acceptable to use good 'ol lard any more, most anything will do.

> Pour a right smart amount of buttermilk in that same well.

> Start squishing it thru your fingers, while you rotate the bowl with your other hand, using a circular motion, picking up a little more, a little more flour (yes, I meant to say it twice) till you got a nice ball starting to form. Keep working it till you know it's about right. Don't be too rough now. We want them cat heads to be nice and fluffy.

> Pinch off a good healthy hunk and start rolling it gently around in your floured hand.

> Put it on a well greased, blackened bisquit pan and hit the top with the back of three fingers. It should make an impression.

> Bake them in a real hot oven, about 425 degrees.

> Take them out when the top is nice and light brown.

> Hope you got lots of butter and pear preserves.

P.S. If you happen to have any left, hide them and we can make a Slop Pie for supper!