Name: Cathead Biscuits
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Self-rising flour (such as WhiteLily®) - 4 cups; Salt (Optional) - 1 pinch; Room-temperature vegetable shortening (such as Crisco®), or as needed - 3 tablespoons; Buttermilk, or as needed - 1 ¾ cups; Melted butter for brushing, or to taste - ¼ cup

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Cathead Biscuits

1. Self-rising flour (such as WhiteLily®) - 4 cups

2. Salt (Optional) - 1 pinch

3. Room-temperature vegetable shortening (such as Crisco®), or as needed - 3 tablespoons

4. Buttermilk, or as needed - 1 ¾ cups

5. Melted butter for brushing, or to taste - ¼ cup

How to cook deliciously - Cathead Biscuits

1. Stage

Preheat an oven to 475 degrees F (245 degrees C). Grease an 8-inch cake pan.

2. Stage

Sift flour and salt together into a large mixing bowl. Make a dent in flour by pushing flour from center toward sides of bowl. Add 2 walnut-size lumps of shortening and a splash of buttermilk to the flour where you made the dent. Work the shortening into the flour using fingers in a twisting motion (rub thumb against pointer and middle finger motion) until the shortening is fully incorporated into the flour.

3. Stage

Pour buttermilk into the flour about 1/4 cup at a time, continuing to work it in with your fingers until the buttermilk is completely incorporated into a sticky dough.

4. Stage

Roll dough into 8 large balls and drop into prepared cake pan, working around the outside and putting the last one in middle to fill the pan. Press dough balls with back of fingers to flatten until they touch and are about 3/4- to 1-inch thick.

5. Stage

Bake in preheated oven until the tops are golden brown, 15 to 20 minutes. Brush tops with melted butter.