Recipe by Susan Gamble
"This is my mom's biscuit recipe, passed down from her mom and grandma who lived their entire lives on the Mississippi Delta. Of course it took a lot of trial and error to get it right because she was from the 'handful of this and a pinch of that' school of cooking. You can use milk or plain yogurt in place of the buttermilk. Shortening or butter can stand in for the lard. Serve with butter, jelly, honey, gravy, or whatever your favorite biscuit topping is."
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butter-flavored cooking spray
2 1/4 cups
4 1/2 tablespoons
Very good! I do think that they need a bit more salt, but that's my personal preference. These were very easy to make, and they rose beautifully. This is more of a dense biscuit than a light and fluffy biscuit, which worked well with our dinner tonight. I wish I would've had the lard, but I didn't, so I used butter flavored shortening. I would make these again! Thanks for sharing. :)
These are absolutely delightful
I didn't make them quite as big as a cathead, and I made them on a cookie sheet. I used soymilk with a little lemon juice, because I didn't have buttermilk (and I limit my dairy intake). They are really good. A bit crumbly when slicing, probably because I made them as drop biscuits on a cookie sheet. I mixed several flours, because I was using up leftover bits- some all purpose white, some gluten free, and 1/2 cup cozonac (which is a little sweet). Terrific. my new go to biscuit.
FAMILY DIDN'T LIKE THEM AT ALL. WILL NOT MAKE AGAIN.
* Percent Daily Values are based on a 2,000 calorie diet.
(Big as a) Cathead Biscuits
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 71
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