My Dad’s favorite biscuits were what he called “Cat Head” Biscuits. They were called that because the biscuits were literally the diameter of a cat’s head. Instead of being crumbly on the outside and soft in the middle these biscuits were soft all the way through.

Bacon Cheddar “Cat Head” Biscuits

2 cups self-rising flour (I use Southern Biscuit Brand self-rising flour)
1/3 cup butter flavor all vegetable shortening (I use Crisco brand)
1 cup shredded cheddar cheese
1/2 cup bacon pieces from 8 strips of cooked bacon
3/4 cup whole buttermilk

Preheat oven to 500ºF. Cook bacon strips and crumble. Measure 1/2 cup bacon pieces. Set aside Measure shredded cheddar cheese. Set aside. Line a baking sheet with parchment paper. Stir flour with a fork to fluff the flour. Gently spoon flour into a 1 cup measuring cup, making sure not to tap the cup. Level flour with the straight edge of a knife. Pour into a medium size bowl. Repeat for the second cup of flour.

Cut in shortening with a pastry blender or 2 knives until pieces of shortening are the size of peas. Stir in Bacon and cheddar cheese. Pour in 3/4 cup cold buttermilk. Using a fork gently lift (don’t stir) the flour mixture until all the flour has is wet. If you still have a couple of dry spots add a few drops of additional buttermilk to wet the flour. The dough will look shaggy. Use a rubber spatula to scrape dough onto a lightly floured surface.

Flour fingertips. Pat the dough to flatten slightly then fold in half. Repeat 3 more times. Pat dough to 1/2-inch thickness for thin biscuits or 1-inch thick for “Cat Head” biscuits. Flour a 3-inch biscuit cutter or a can with both ends cut out. (If you use a glass or metal can with the bottom closed the dough will compress and not rise as high) Cut biscuits as close together as possible. 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). Place biscuits on baking sheet with sides touching (with sides touching, the biscuits rise higher as they provide structural support for each other). Reroll scraps only once.

Makes 12 thin biscuits or 6 “Cat Head” biscuits. Bake 500ºF for 8 to 10 minutes for regular biscuits or 10 to 12 minutes for “Cat Head” biscuits or until golden brown. Happy baking!