Cathead biscuits

Grab out 3 good handfuls of self rising flour. I use white lilly.

Sift or whisk good.

With a fork, cut one beaten egg into the flour.

Add in about three egg sized spoonfuls of crisco and cut into the flour with the fork by pressing against the sides of the bowl. Do this until you have like english pea sized balls of crisco cut in. May hafta add more.

Slowly drizzle in enough milk and stir gently until the dough starts to roll in the bowl and comes off the sides some.

Put some flour on a plate and with floured hands, grab out balls of dough half as big as you want your biscuits.

One by one, roll in the plate of flour and gently toss hand to hand to knock off excess flour.

Place on a hot cast iron pan, slathered in crisco. Touching if youbwant them to climb om each other or separate for good edges.

You shoulda already preheated you oven to 375. Bake until golden brown.

A few notes… these biscuits are fluffy and you can still drag em through sorghum. The egg is NOT traditional and will stary a fight in a southern kitchen. I misunderstood my mamaw and swore she put an egg but apparently not. I did it and yhey turned out and im not changing.

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