Cathead Biscuits

🧂 Ingredients

• 4 cups self-rising flour
• 1 pinch salt
• 3 tablespoon vegetable shortening

  (room temperature, or more as needed)
• 1½ cups buttermilk

  (or more, as needed)
• ¼ cup butter

  (melted, for brushing over the tops of the biscuits)

Instructions

• 1 Preheat your oven to 475°F (245°C) and grease an 8-inch cake pan (or, you can
  use a cast iron skillet).
• 2 Sift the self-rising flour and salt together into a large mixing bowl. Then,
  make a well in the center of the flour and drop the shortening into the center.
  Add in just a splash of buttermilk and then use your hands to work the
  shortening into the flour.
• 3 Gradually add in the buttermilk, only pouring in about ¼ cup at a time, while
  you continue to work the dough with your hands. Stop adding buttermilk once you
  have formed a sticky dough. *You could use anywhere from 1½ - 1¾ cups of
  buttermilk. Start with 1½ and see if you need more.
• 4 Separate the dough into 8 equal-sized balls. Then, place the balls into the
  prepared cake pan (or cast iron skillet), making a ring around the outside and
  then placing the final ball in the center. Use your fingers to gently flatten
  the dough balls until they are touching.
• 5 Bake in the oven at 475°F (245°C) for 15-20 minutes, or until the tops have
  become a golden brown color.
• 6 Remove the biscuits from the oven and brush the melted butter over top. Then,
  serve immediately.

Nutrition Info