Cathead Biscuits

Cathead Biscuits

Cathead Biscuits
This is our grandmothers’ traditional recipe. Fantastic and delicious heavy biscuit. outstanding with homemade sausage gravy.

Set the oven to 475 degrees Fahrenheit (245 degrees C).

Oil an 8-inch cake pan.

Into a sizable mixing bowl, sift together the flour and salt.

Make a divot in the flour by moving it from the middle of the bowl outward.

Where you made the dent in the flour, add two lumps of shortening the size of walnuts and a little buttermilk.

Work the shortening into the flour with your fingers in a twisting motion (rub your thumb against the tips of your middle and pointer fingers) until all of the shortening is incorporated.

1/4 cup at a time, add buttermilk to the flour and stir it in with your fingers until the buttermilk is fully incorporated into the sticky dough.