Cathead Biscuits
These Old Fashioned Cathead Biscuits are a wonderful way to spoil your family. Save this biscuit recipe! 100's of reviews.
Servings: 8 biscuits
Ingredients
- 2 cups self-rising flour
- 1 to 2 tablespoons shortening at room temperature (Mama used lard and about the size of a walnut)
- 1 cup buttermilk
- 1/2 teaspoon salt Optional
Instructions
- Work the shortening into the flour until it’s like coarse crumbs. (I use a spoon to do this). Add the buttermilk and stir until makes a ball in the bowl. You can either pinch off the dough or cut it with a biscuit cutter. I use a tin can because I like to make these biscuits good size like my mama’s biscuits.
- Grease or spray pan. Bake in preheated 400 degree oven for 15 to 20 minutes until brown on top.
- This recipe only makes 8 biscuits if you make them like I do.
Notes
You can also make them using all-purpose flour but you will need to add 1 tablespoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt. You can brush melted butter on the tops once cooked or even before cooking if you like.
- For taller, lighter and flakier biscuits, cut straight down with the cutter. Twisting makes biscuits uneven. For crusty edges, arrange them 1 inch apart, for softer edges, place them close together.
- For a higher-rise biscuit, ensure the biscuits are touching so they rise UP and not out.
- You can brush melted butter on the tops once cooked or even before baking.
- I bake these biscuits on a baking sheet, or in a pie pan or round cake pan.