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 peopleIngredients
- 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
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Preheat the oven to 450°.
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In a mixing bowl, combine the flour, salt, baking soda, and baking powder.
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Cut in the shortening, using your fingers or a pastry cutter, until the flour mixture has the consistency of course-ground cornmeal.
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Make a well in the center of the dry mixture and add the buttermilk.
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Stir the mixture until the buttermilk is fully incorporated.
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Turn the dough out onto a lightly floured surface and knead carefully a couple of times.
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To make the biscuits, pinch off a 3-inch ball of dough and mold a slightly rounded ball.
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Place the biscuits onto an ungreased baking pan.
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Bake for 15-18 minutes, or until the tops of the biscuits turn a light golden brown.
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Remove from the oven and brush with melted butter.