Cat Head Biscuits
Yields: 7
 
Ingredients
  • 2 cups self-rising flour, such as White Lily
  • 1 tablespoon sugar
  • 3⁄4 teaspoon kosher salt
  • 1⁄2 teaspoon plus 1⁄8 teaspoon ground black pepper, divided
  • 1⁄2 cup cold unsalted butter, cut into 1⁄4-inch cubes
  • 1 cup whole buttermilk
  • 1 cup shredded sharp white Cheddar cheese
  • 1 tablespoon chopped fresh chives
  • 1 large egg, lightly beaten
Instructions
  1. Preheat oven to 425°. Line a baking sheet with parchment paper. Set aside.
  2. In a large bowl, stir together flour, sugar, salt, and 1⁄2 teaspoon pepper. Using a fork or pastry blender, cut in butter until mixture resembles coarse crumbs with some pea-size pieces of butter remaining. Add buttermilk, stirring until combined and dough pulls away from sides of bowl. Stir in cheese and chives.
  3. Using a 1⁄2-cup measure, drop dough onto prepared pan, spacing 2 inches apart. Brush tops with egg, 
and sprinkle with remaining 1⁄8 teaspoon 
pepper. Bake until golden brown and 
cooked through, 12 to 15 minutes.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/toad-in-a-biscuit/