CATHEAD BISCUITS
This is the old-time recipe from our grandmamas. There is no real measurement in this for the shortening. Wonderful and tasty heavy biscuit from the old times. Great with homemade sausage gravy. Always always always use White Lily® flour for the fluffiest biscuits. I usually don't always use all of the buttermilk. I seem to usually have just under a 1/4 cup leftover.
Provided by Hollinhead77
Categories Bread Quick Bread Recipes Biscuits
Time 25m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat an oven to 475 degrees F (245 degrees C). Grease an 8-inch cake pan.
- 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.
- 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.
- 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.
- Bake in preheated oven until the tops are golden brown, 15 to 20 minutes. Brush tops with melted butter.
Nutrition Facts : Calories 336 calories, Carbohydrate 49 g, Cholesterol 17.4 mg, Fat 11.6 g, Fiber 1.7 g, Protein 8 g, SaturatedFat 5.2 g, Sodium 910.3 mg, Sugar 2.7 g
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PemDhar
[email protected]I'm a professional chef, and I have to say, these biscuits are some of the best I've ever had. They're perfect in every way.
Abubakkar Fida
[email protected]I'm allergic to wheat, so I made these biscuits with gluten-free flour. They turned out great!
ali Mhuoob
[email protected]These biscuits are okay, but I've had better. I think I'll stick to my old recipe.
MD Mamun Ali
[email protected]I followed the recipe exactly, but my biscuits turned out flat and dense. I'm not sure what I did wrong.
Solomon Nengem
[email protected]These biscuits were a bit dry for my taste. I think I'll try adding some more butter next time.
lisa muse
[email protected]I'm not a huge fan of biscuits, but these were actually really good. They were light and fluffy, and the flavor was perfect.
Abubakr jan
[email protected]These biscuits are a little bit time-consuming to make, but they're definitely worth the effort. They're so much better than anything you can buy at the store.
Alyson Cook
[email protected]I love how versatile these biscuits are. I've used them for breakfast sandwiches, chicken biscuits, and even bread pudding. They're always a hit!
Suahuaningie Homihau
[email protected]These biscuits are the perfect addition to any breakfast or brunch. They're so light and fluffy, and the buttermilk gives them a slightly tangy flavor.
Gael Ella
[email protected]I've never made biscuits before, but these were a breeze! They were so good, my family ate them all in one sitting.
Vukosi Shivambu
[email protected]These biscuits were so easy to make, and they turned out so fluffy and delicious! I'll definitely be making them again.