My Granny's Cathead biscuits:
2 cups self-rising flour
1 T baking powder
1/3 cup shortening (she used solid crisco, I use canola oil)
3/4 c buttermilk
Mix just until blended and turn out on floured surface. Dust top with flour and pat to desired thickness. Do not kneed or roll! Cut out with large biscuit cutter OR large can ring. Bake at 425 until lightly golden.
She said the secret was to handle the dough as little as possible. Sometimes she would squeeze off the dough and pat it out individually, never using a cutter at all. She would brush the top with bacon grease or butter sometimes.
Hope this helps. My son loves them with sausage and jelly while my dad loves them with gravy. My husband loves them with everything! |