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Cathead Biscuits

Cathead Biscuits

Hollinhead77

"This is the old time recipe from our Grandmamas. There is no real measurement in this for the shortening. Wonderful and tasty heavy biscuit from the old times. Great with homemade sausage gravy. Always always always use White Lily® flour for the fluffiest biscuits. I usually don't always use all of the buttermilk. I seem to usually have just under a 1/4 cup leftover."
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Ingredients

25 m servings 336 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 336 kcal
  • 17%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 49g
  • 16%
  • Protein:
  • 8 g
  • 16%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 891 mg
  • 36%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 475 degrees F (245 degrees C). Grease an 8-inch cake pan.
  2. Sift flour and salt together into a large mixing bowl. Make a dent in flour by pushing flour from center toward sides of bowl. Add 2 walnut-size lumps of shortening and a splash of buttermilk to the flour where you made the dent. Work the shortening into the flour using fingers in a twisting motion (rub thumb against pointer and middle finger motion) until the shortening is fully incorporated into the flour.
  3. Pour buttermilk into the flour about 1/4 cup at a time, continuing to work it in with your fingers until the buttermilk is completely incorporated into a sticky dough.
  4. Roll dough into 8 large balls and drop into prepared cake pan, working around the outside and putting the last one in middle to fill the pan. Press dough balls with back of fingers to flatten until they touch and are about 3/4- to 1-inch thick.
  5. Bake in preheated oven until the tops are golden brown, 15 to 20 minutes. Brush tops with melted butter.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 12
  1. 14 Ratings

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Most helpful positive review

Simple, simple simple. just a few ingredients and you can't screw it up. The only thing is to watch the milk. like other reviewers, decrease about a 1/4 cup. I also useregular flour and add ...

Most helpful critical review

The center was doughy.

Most helpful
Most positive
Least positive
Newest

Simple, simple simple. just a few ingredients and you can't screw it up. The only thing is to watch the milk. like other reviewers, decrease about a 1/4 cup. I also useregular flour and add ...

Best

These are really good and the only biscuits I've ever been able to make that were actually good. Watch the buttermilk bit though. If u use too much they don't bake and are doughy in the center...

All the flour will be used

Yay!!so happy I found this..just like my gran who lived in the Ozark mntns. made!They turned out great.

I have tried to make biscuits for many years, and had given up long ago. My adult son jokingly asked me to learn to make cat head biscuits as a new years resolution. Challenge accepted! I have ...

The center was doughy.

Maybe it was me but these had no taste at all. They were super doughy in the middle but I've read that it could be bc I used too much buttermilk

They are heavy, but good!

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