Cathead Biscuits
From MountainMamas 7 months agoIngredients
- 2 cups self-rising flour shopping list
- 1 to 2 tablespoons shortening at room temperature (Granny used lard and about the size of a walnut) shopping list
- 1 cup buttermilk shopping list
- 1/2 teaspoon salt (Optional) shopping list
How to make it
- 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.
- TIP: For taller, lighter and flakier biscuits, cut straight down with the cutter. Twisting makes biscuits uneven. For crusty edges arrange 1 inch apart, for softer edges place close together.
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