Prep 0 mins
Cook 20 mins
My father-in-law likes "cat-head" biscuits. For those of you from outside of the deep south, a "cat-head biscuit" is simply a southern buttermilk biscuit the size of a cat-head. He told me, "That way, it doesn't fall apart when you slice it for (homemade) figs (preserves.) I like to bake them with the sides touching so that they are soft on the edges. If you prefer a crunchier biscuit, place them about 2 inches apart on a flat stone/pan.
- 3 cups white lily self-rising flour (I use unbleached)
- 1 cup buttermilk (I use 3/4 cup while milk and a splash of vinegar)
- 1⁄4-1⁄3 cup cooking oil
- Preheat oven to 450°F
- Measure 1 cup of buttermilk into liquid measuring cup. I use 3/4 cup whole milk with a splash of Heinz White Vinegar. Let sit a few minutes until you need it.
- In a medium bowl, measure the flour by spooning it into a one-cup measure and leveling off with a knife. (This is very important!) Sometimes I sift it. Most of the time I do not.
- Make a deep well and add the oil and buttermilk.
- Stir gently until moistened. Sprinkle with even flour to allow handling of the dough.
- I shape my biscuits by hand but you could also roll them out and cut them. Place them in a 9x9 Pampered Chef Baker (stoneware.) I have used Pampered Chef stoneware for the last ten years and it has never failed me. However, for those of you still using metal bakeware, just use a regular square baking pan.