Easy, camp cathead biscuit recipe, sort of.

With the recent interest and stampede of hungry young folks wanting to get biscuit recipes, figured Id throw out what I've been fooling folks at the camp with for 50 years.

There is little to no measuring done, flour is cheap, so what if you make too much and have to throw out .22 cents of ingredients, or just grab your next larger size skillet.
Ingredients are flour, baking powder, Crisco and buttermilk.
Preheat oven to 325-350, use a paper towel to liberally coat bottom and sides of skillet with oil.
Put as much flour in a bowl that you think will make enough cat heads to fill up the skillet that you're gonna use. I prefer self rising, but all purpose is ok,, I also put about a tablespoon of baking powder in, regardless of what is used, don't ask me why, just a habit, I guess. For this little skillet, it was probly about a cup and a half of flour.

I put about 2 forkfuls of Crisco and cut it into the flour, mixing the little pieces. (I was out of regular Crisco this time, but, found some butter flavored Crisco in the fridge, worked and tasted good).
SLOWLY mix in enough buttermilk to make your dough extremely tacky, but not sticky, I just use the same fork.


I got into the habit at the camp of using freezer paper to put some flour on to keep my hands dry and to work over. I put flour on my hands, grab a little handful of dough, roll it around til it's a fairly smoothe ball and I can feel the moisture coming back to the outside. Put em' in the skillet, tap them down with my hand and let them sit there for about 5-10 minutes to rise back up.



This is what they look like in about 15-20 minutes. Larrapin good with ribbon cane syrup, preserves or syrup of any kind.


These were from a couple weeks ago with ham and sausage. I didn't spend much time on the "getting them round" part, needed an area I could put some meat in there to heat up.

Also, biscuits are not rocket science,, after a week or so at the camp, when groceries are running out,, I've made some tolerable cat heads using ginger ale instead of buttermilk or milk, and mayonnaise instead of Crisco, lard or oil. Being the camp cook had some advantages. After breakfast was made, you could slip off to the bathroom, before hollering that breakfast was ready. I always enjoyed that quiet time much better than being in that after breakfast RUSH line.