Southern "cathead" Biscuits
Ready In: 20 mins
Yields: 9 cat-head biscuits
Ingredients
- 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
Directions
- 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.
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