Buttermilk Cathead Biscuits

(from AlabamaStan’s recipe box)

Named such because they are as big as a cat’s head.—4 inches wide.

Source: In 'Sweet Auburn Desserts' by Sonya Jones; (from RecipeThing user saymyname)

Serves 6 people

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 tablespoon baking powder
  • 1 -1 1/2 cup buttermilk
  • 6 tablespoons shortening
  • butter , melted, for brushing over biscuits

Directions

  1. Preheat the oven to 450°.

  2. In a mixing bowl, combine the flour, salt, baking soda, and baking powder.

  3. Cut in the shortening, using your fingers or a pastry cutter, until the flour mixture has the consistency of course-ground cornmeal.

  4. Make a well in the center of the dry mixture and add the buttermilk.

  5. Stir the mixture until the buttermilk is fully incorporated.

  6. Turn the dough out onto a lightly floured surface and knead carefully a couple of times.

  7. To make the biscuits, pinch off a 3-inch ball of dough and mold a slightly rounded ball.

  8. Place the biscuits onto an ungreased baking pan.

  9. Bake for 15-18 minutes, or until the tops of the biscuits turn a light golden brown.

  10. Remove from the oven and brush with melted butter.

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