The Ultimate Cat Head Biscuits
The biscuit in the front is plain, the biscuit in the back has been sprinkled with Parmesan cheese before baking.
3 cups self-rising flour
1/4 cup sugar
1/4 cup butter, cubed
1 1/2 cups mashed potatoes
1 egg, slightly beaten
3/4 cup of milk
2 tablespoons butter, melted
In a bowl, combine the flour and sugar. Add the butter. Use your fingertips to work the butter into the flour mixture until it resembles coarse crumbs. Add the mashed potatoes and mix until incorporated. Add the egg and milk and mix until a dough forms. Turn out onto heavily floured surface ad knead about 20 to 25 times. Roll out to about 1-inch thick. Cut with a large drinking glass or large cutter being sure to press the cutter all the way down before turning. Place the biscuit rounds on an ungreased baking sheet. Use two fingers to lightly press down the center of each biscuit. This will help them to rise evenly. Brush with melted butter. Bake at 475 degrees for 17 to 20 minutes or until a light golden brown.
The biscuit in the front is plain, the biscuit in the back has been sprinkled with Parmesan cheese before baking.
3 cups self-rising flour
1/4 cup sugar
1/4 cup butter, cubed
1 1/2 cups mashed potatoes
1 egg, slightly beaten
3/4 cup of milk
2 tablespoons butter, melted
In a bowl, combine the flour and sugar. Add the butter. Use your fingertips to work the butter into the flour mixture until it resembles coarse crumbs. Add the mashed potatoes and mix until incorporated. Add the egg and milk and mix until a dough forms. Turn out onto heavily floured surface ad knead about 20 to 25 times. Roll out to about 1-inch thick. Cut with a large drinking glass or large cutter being sure to press the cutter all the way down before turning. Place the biscuit rounds on an ungreased baking sheet. Use two fingers to lightly press down the center of each biscuit. This will help them to rise evenly. Brush with melted butter. Bake at 475 degrees for 17 to 20 minutes or until a light golden brown.
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Perfect looking!
