Simplest Cathead Biscuits Ever

Hello folks, and welcome back to the All Things Southern kitchen. So, the other evening, I posted a picture of my big, fluffy cathead biscuits on social media. Mama had taught me how to make scratch biscuits eons ago and I was wondering if it was a dying art or if most of my readers knew how to make biscuits. And you know what? I was floored! Floored, I tell you. I don’t know how it happened, but we have a serious lack of edumuhcation here, and I feel responsible to correct it. I’ve got two ways for you to get up to speed, a text version and a Youtube tutorial. Enjoy!

“Simplest Cathead Biscuits Ever”

2 cups self-rising flour
2-3 tablespoons butter flavored Crisco
One cup buttermilk


Now, folks, every biscuit maker worth his or her salt probably has a preferred technique. What follows is how mama taught me to make biscuits.   I’ve preheated the oven to 400 degrees. Now, we’ll get started by measuring two cups of self-rising flour and sifting it into a large mixing bowl. You may choose to sift or not to sift but sifting delivers fluffier biscuits. Amen.

Once our flour is sifted, we’ll take two to three tablespoons of butter flavored crisco and cut it into the flour with a fork until you have coarse looking crumbs. This is when we’ll add a cup of buttermilk and keep stirring until a ball forms. Do not keep stirring at this point or your biscuits will be packy. Packy is not good.

We’re going to melt a couple tablespoons of butter in our skillet on top of the stove and pinch out our biscuits. You can roll your biscuits out and cut ‘em with a tin if you’d like but I’m a pincher. For you newbies, this recipe will make 7-8 biscuits. Now, here’s another one of Mama’s tips. As you form the biscuits into a ball, place them in the melted butter, and then turn them over. This will coat both sides and make a simply fine crust. Once your biscuits are all placed in the skillet, take your fingers and press ‘em down so they touch each other and the sides of the skillet.   You’re ready to slide your skillet in the oven and bake for 12-15 minutes or until the tops are brown. Make sure you butter ‘em while they’re hot!

That’s it folks. Try it! You’ll get better every single time. That’s the Simplest Cathead Biscuits Ever from the All Things Southern kitchen to yours!

Shellie’s Homemade Croutons

Hello folks! Welcome back to the All Things Southern kitchen.  I’m making good on a promise. Last week we cooked my Cheesy Vegetable Soup and I promised y’all we’d do home-made croutons. I’m a woman of my word. Ready? Let’s get to it!


Day old French bread (3-4 cups)

2 tablespoons Butter

2 tablespoons Olive oil

½ teaspoon salt

¼ teaspoon pepper

*optional seasoning of your choice

Red pepper flakes

We’ll begin by cutting up a loaf of day old French bread. We’ll need, oh, three to four cups. I like to make ‘em big.  You know, at least the size of dice, if not bigger…

Now, we’ll get our butter and oil started in a skillet. We’ll use about two tablespoons of each. This is an old trick folks. The oil keeps the butter from burning. The butter makes the dish more flavorful. Once the butter is melted and frothy, we’ll toss in our bread crumbs and stir them to coat. That’s important, too. If your oil and butter aren’t good and hot, your bread crumbs will get soggy. That’s not good.

We’ll add salt and pepper to the bread crumbs and stir and any other seasonings you might want to use—say Italian seasoning, for instance. We’ll continue to toss as we brown them for five to ten minutes. This is always where my attention deficit self is challenged. We want toasted bread, not burned toast. Now, if you want to add some cheese, you’ll want to add it in at the last couple minutes of cooking time. That’s it! Serve immediately in soup, over salads, or in casseroles. Leftovers are good for several days but you’ll want to let them cool and store in a zipped plastic bag. Enjoy my Homemade Croutons, folks. It’s good eating, from the All Things Southern kitchen to yours.

Hugs, Shellie

Summer’s Shrimp and Feta Cheese PoBoys

Welcome back to the All Things Southern kitchen! It’s time to serve up something tasty.  I’ve got the ingredients rounded up for Summer’s Shrimp and Feta Cheese PoBoys!  I made ‘em the other evening along with a kicking spinach and fotina cheese dip. Have mercy! These poboys are scrumpdillicious and I’m ready to show you just how to whip ‘em up. Let’s get cooking!

“Summer’s Shrimp and Feta Cheese PoBoys”

½ bag of frozen veggies (celery, onions, peppers)

1 and ½ teaspoons Old Bay Seafood Seasoning

3 tablespoons parmesan cheese

2-3 tablespoons blue cheese crumbles

Head of Romaine or large leaf lettuce

1 pound fresh shrimp

We’ll begin by washing and deveining a pound of fresh shrimp. We’re going to put a couple of tablespoons of butter in our cast iron skillet and sauté about a half bag of frozen Holy Trinity veggies from the freezer section. (That’s celery, onions, and peppers.) Folks, you can dice all of those up if you’d like, but it’s summertime, people! I’m keeping it simple.

We’ll stir these veggies until they’re getting soft and clear and then we’ll add our cleaned and deveined shrimp along with a teaspoon and half of Old Bay Seafood Seasoning. We’ll cook another 2-3 minutes until our shrimp is plump and pink.

Once our shrimp are ready, we’ll spoon the shrimp and veggies over a loaf of French bread, top with a few nice big lettuce leaves, and sprinkle with our parmesan and feta cheese crumbles. Slice into sandwiches and serve! I’ll just grab that spinach dip from the fridge? Ummm…it’s gone. We’ll do that next week. That’s “Summer’s Shrimp and Feta Cheese PoBoys” and it’s good eating from the All Things Southern kitchen to yours!

Hugs, Shellie