How To Make Cathead Biscuits
Enjoy buttery and fluffy cathead biscuits, made using 5 ingredients, for old-fashioned snacks that are perfect with jam.
Ingredients
- 4 cups self-rising flour, such as WhiteLily®
- 1 pinch salt, optional
- 3 tbsp vegetable shortening, room temperature, such as Crisco®, or as needed
- 1¾ cups buttermilk, or as needed
- ¼ cup butter, melted, for brushing, or to taste
Instructions
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Preheat an oven to 475 degrees F. Grease an 8-inch cake pan.
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Sift flour and salt together into a large mixing bowl. Make a dent in flour by pushing flour from the center toward the sides of the bowl. Add 2 walnut-size lumps of shortening and a splash of buttermilk to the flour where the dent is made. Work the shortening into the flour using fingers in a twisting motion until the shortening is fully incorporated into the flour.
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Pour buttermilk into the flour about ¼ cup at a time, continuing to work it in using fingers until the buttermilk is completely incorporated into a sticky dough.
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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 the back of fingers to flatten until they touch and are about ¾ to 1-inch thick.
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Bake in preheated oven for 15 to 20 minutes until the tops are golden brown. Brush tops with melted butter.
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Serve and enjoy.
Nutrition
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