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Cathead Buttermilk Biscuits
Category
Side Dish
Cuisine
American, Appalachian
Author:
Mountain Cookinβ with Missy
Servings
12 Biscuits
A heartwarming addition to any table that's been enjoyed by generations--Missy's Cathead Buttermilk Biscuits.
Kitchenware
- 1 Bowl - Large
- 1 Fork
- 1 Baking Dish, Cast Iron Griddle or Skillet (Buttered)
- 1 Basting Brush
Ingredients
-
2 c self-rising flour
-
1/3 c lard
-
3/4 c buttermilk (may need 1 cup, enough to make a sticky dough)
-
Salted butter or bacon grease (For Basting)
-
Butter (to butter the pan, cast iron skillet or griddle)
Directions
Preheat oven to 400 degrees.
Place flour in a large bowl, add in lard and use your hands to cut the lard in the flour or use a fork.
Mix in the lard till flour is crumbly or has a corn meal consistency.
Add the buttermilk in till your dough is sticky, but not too wet.
Sprinkle flour on top of the dough and flour your hands.
Pinch up enough dough to form a 2-3 inch ball.
Roll the dough around gently with your hands, tucking the seam underneath with your thumbs and smoothing the tops.
Donβt overwork.
Place biscuits in a buttered baking dish letting them touch (I use a cast iron griddle or skillet).
Brush tops with melted salted butter or bacon grease (like Mamaw did).
Bake for 20-25 min or till brown.
Remove from oven, brush again with melted butter.