Cathead Biscuits
This down-home country recipe is so comforting and delicious. It comes together so quick and easy for the yummiest breakfast or supper.
Jan 17, 2025
Ingredients:
- 2 cups self rising flour, plus more for later
- 1 tablespoon sugar
- 1/3 cup Crisco, plus 2-3 tablespoons for later
- 1- 1 1/2 cups buttermilk
Directions:
- Preheat oven to 450F. Grease a 9 inch round baking dish or a 9x9 inch square baking dish and set aside.
- In a medium mixing bowl, add the flour and sugar and whisk together. Mix in the shortening until well incorporated.
- Mix in the buttermilk starting with 1 cup and then adding more as needed until you reach a sticky but workable consistency.
- Sprinkle some flour on your hands and grab a ball of dough a little smaller than the palm of your hand. (The dough will be very sticky and will try to stick to your hands.This is okay, and is the correct consistency. Just rub your hands gradually with more flour, as needed, while forming the dough balls to keep it from sticking to you.) Make a small round-ish dough ball and set into your prepared baking dish. Repeat with the reamining dough until gone. This should make 5-7 biscuits, depending on the size that you want.
- Melt the 2-3 tablespoons of extra Crisco and brush onto the top of each biscuit. This will make them extra golden on the tops.
- Bake for 15-25 minutes until nice and golden brown on the tops. Your bake time will depend on how big you made your biscuits.
- Serve immediatly with gravy, butter (strawberry, lemon, cinnamon honey, orange) or any way like!
*Store in an airtight container at room temperature for up to 3 days.
*These delicious biscuits get their name because they are the size of a cats head. (just in case you were wondering)