Ingredients
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3
-
1
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1/4 - 1/3
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-
-
-
-
-
-
-
-
-
-
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Directions
Southern “cathead” Biscuits,My father-in-law likes “cat-head” biscuits. For those of you from outside of the deep south, a “cat-head biscuit” is simply a southern buttermilk biscuit the size of a cat-head. He told me, “That way, it doesn’t fall apart when you slice it for (homemade) figs (preserves.) I like to bake them with the sides touching so that they are soft on the edges. If you prefer a crunchier biscuit, place them about 2 inches apart on a flat stone/pan.,My father-in-law likes “cat-head” biscuits. For those of you from outside of the deep south, a “cat-head biscuit” is simply a southern buttermilk biscuit the size of a cat-head. He told me, “That way, it doesn’t fall apart when you slice it for (homemade) figs (preserves.) I like to bake them with the sides touching so that they are soft on the edges. If you prefer a crunchier biscuit, place them about 2 inches apart on a flat stone/pan.
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Steps
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1
Done
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Preheat Oven to 450f |
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2
Done
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Measure 1 Cup of Buttermilk Into Liquid Measuring Cup. use 3/4 Cup Whole Milk With a Splash of Heinz White Vinegar. Let Sit a Few Minutes Until You Need It. |
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3
Done
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in a Medium Bowl, Measure the Flour by Spooning It Into a One-Cup Measure and Leveling Off With a Knife. (this Is Very Important!) Sometimes I Sift It. Most of the Time I Do Not. |
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4
Done
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Make a Deep Well and Add the Oil and Buttermilk. |
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5
Done
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Stir Gently Until Moistened. Sprinkle With Even Flour to Allow Handling of the Dough. |
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6
Done
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I Shape My Biscuits by Hand but You Could Also Roll Them Out and Cut Them. Place Them in a 9x9 Pampered Chef Baker (stoneware.) I Have Used Pampered Chef Stoneware For the Last Ten Years and It Has Never Failed Me. However, For Those of You Still Using Metal Bakeware, Just Use a Regular Square Baking Pan. |
