Betty's Cat Head Biscuits

Betty demonstrates how to make Cat Head Biscuits. These delicious biscuits can truly be the size of a cat’s head!
Cat Head Biscuits
2 ½ cups self-rising flour
1 stick salted butter, softened
4 ounces cream cheese, softened
1 cup buttermilk
Place flour in a large bowl. Cut the softened butter and cream cheese into flour using a pastry blender until the mixture resembles coarse cornmeal. Gently stir in buttermilk to form a soft dough. Turn out onto a floured surface and gently knead dough, patting to ¾-inch thickness. Using a 3-inch to 4-inch biscuit cutter (or bowl of desired size), cut biscuits and place on baking pan lined with parchment paper. Rework scraps to make additional biscuits. Bake at 425 degrees (F) until biscuits are beginning to brown, about 12 minutes. Serve hot and enjoy! --Betty 
Enjoy! --Betty 
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