Classic Cathead Biscuits Recipe

Ingredients

• 4 cups self-rising flour (such as WhiteLily®)
• 1 pinch salt
• 3 tablespoons room-temperature vegetable shortening (such as Crisco®), or as needed
• 1.75 cups buttermilk, or as needed
• 0.25 cup melted butter for brushing, or to taste

Instructions

1. Preheat oven to 475°F (245°C). Grease an 8-inch cake pan thoroughly.
2. Sift flour and salt into a large mixing bowl. Create a well in the center of the flour. Add two walnut-sized portions of shortening and a splash of buttermilk to the well. Use your fingers to work the shortening into the flour, using a twisting motion until fully incorporated.
3. Gradually pour in buttermilk, about 1/4 cup at a time, continuing to mix with your fingers until you form a sticky dough.
4. Shape dough into 8 large balls and arrange in the prepared cake pan, placing them around the outside and one in the center. Gently press the dough balls with your fingers to flatten them until they touch and are about 3/4- to 1-inch thick.
5. Bake in the preheated oven for 15 to 20 minutes, or until the tops are golden brown. Brush the tops with melted butter for added flavor.

Nutrition

• Calories: 336 kcal
• Fat Content: 12 g
• Fiber Content: 2 g
• Sugar Content: 3 g
• Sodium Content: 910 mg
• Protein Content: 8 g
• Cholesterol Content: 17 mg
• Carbohydrate Content: 49 g
• Saturated Fat Content: 5 g
• Unsaturated Fat Content: 0 g