Buttermilk Cathead Biscuits

In 'Sweet Auburn Desserts' by Sonya Jones; named such because they are as big as a cat's head.--4 inches wide.

• Ready In: 1 hr 3 mins
• Yields: 6 biscuits

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.