For the most tender biscuits, avoid overworking the dough. White Lily flour is recommended for its low protein content, which contributes to a lighter texture. The amount of buttermilk may vary depending on the humidity and the flour used. Add it gradually until the dough just comes together. Serve warm with your favorite toppings or alongside a hearty breakfast.
Cathead Biscuits
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PREP TIME10 mins
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COOK TIME15 mins
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TOTAL TIME25 mins
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SERVING8 People
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VIEWS178
These Cathead Biscuits evoke the comforting flavors of old-fashioned home cooking. Light, fluffy, and deeply satisfying, they are the perfect accompaniment to savory gravies or simply enjoyed with a smear of butter.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate49 g
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Cholesterol17 mg
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Fiber2 g
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Protein8 g
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Saturated Fat5 g
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Sodium910 mg
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Sugar3 g
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Fat12 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat an oven to 475 degrees F (245 degrees C). Grease an 8-inch cake pan. (5 minutes)
02 Step
Recipe View 10 mins Sift flour and salt together into a large mixing bowl. Create a well in the center. Add shortening to the well. Work the shortening into the flour using your fingertips, employing a twisting motion, until fully incorporated. (10 minutes)
03 Step
Recipe View 5 mins Gradually pour in buttermilk, about 1/4 cup at a time, continuing to work it in with your fingers until a sticky dough forms. (5 minutes)
04 Step
Recipe View 10 mins Divide the dough into 8 large, roughly shaped balls. Arrange them in the prepared cake pan, working around the outer edge and placing the final ball in the center. Gently flatten the dough balls with your fingertips until they touch, reaching a thickness of about 3/4 to 1 inch. (10 minutes)
05 Step
Recipe View 20 mins Bake in the preheated oven until the tops are golden brown, approximately 15 to 20 minutes. Once baked, brush the tops generously with melted butter. (20 minutes)
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Please Rate
Louvenia Prosacco
Mar 23, 2025The brushing of melted butter at the end is a must – it adds so much flavor!
Rossie Champlin
Feb 18, 2025My family devoured these! Will definitely be making them again.
Jan Kuhncole
Oct 31, 2024These biscuits are incredibly easy to make and taste just like my grandmother's!
Melvin Rogahndicki
Oct 29, 2023I used a different brand of self-rising flour and they still turned out great. Maybe a little denser, but delicious nonetheless.