These cathead biscuits are huge, soft, pillowy, and delicious; you'll want to serve them at every meal! They are easy to make without cutting, rolling, or yeast required! With just a few ingredients, you'll be chowing down on these truly impressive biscuits in less than 30 minutes!
¼cupbutter(melted, for brushing over the tops of the biscuits)
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Instructions
Preheat your oven to 475°F (245°C) and grease an 8-inch cake pan (or, you can use a cast iron skillet).
Sift the self-rising flour and salt together into a large mixing bowl. Then, make a well in the center of the flour and drop the shortening into the center. Add in just a splash of buttermilk and then use your hands to work the shortening into the flour.
Gradually add in the buttermilk, only pouring in about ¼ cup at a time, while you continue to work the dough with your hands. Stop adding buttermilk once you have formed a sticky dough. *You could use anywhere from 1½ - 1¾ cups of buttermilk. Start with 1½ and see if you need more.
Separate the dough into 8 equal-sized balls. Then, place the balls into the prepared cake pan (or cast iron skillet), making a ring around the outside and then placing the final ball in the center. Use your fingers to gently flatten the dough balls until they are touching.
Bake in the oven at 475°F (245°C) for 15-20 minutes, or until the tops have become a golden brown color.
Remove the biscuits from the oven and brush the melted butter over top. Then, serve immediately.
Notes
If you don't have self-rising flour, you can use the same amount of all-purpose flour, but add in 4 level teaspoons of baking powder and sift them together until well combined. Then, use as directed in the recipe.
This recipe could use anywhere from 1½ - 1¾ cups of buttermilk. Make sure you add it into the dough gradually so you can see when you have used enough.
If desired, you can brush the melted butter over the top of the dough before you bake them in the oven.
To store: These biscuits definitely taste the best when they are fresh. However, they can be stored in an airtight container at room temperature for up to 2 days if needed.
To reheat: Place your biscuits onto a wire rack set inside of a baking sheet. Bake them in the oven at 350°F (175°C) for about 5 minutes.
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