Buttermilk Cathead Biscuits |
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Prep Time: 45 Minutes Cook Time: 18 Minutes |
Ready In: 63 Minutes Servings: 6 |
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In 'Sweet Auburn Desserts' by Sonya Jones; named such because they are as big as a cat's head.-4 inches wide. 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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