Buttermilk Cathead Biscuits – a delicious recipe with flour, salt, baking soda, baking powder, buttermilk, shortening. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 450u00b0.
2
In a mixing bowl, combine the flour, salt, baking soda, and baking powder.
3
Cut in the shortening, using your fingers or a pastry cutter, until the flour mixture has the consistency of course-ground cornmeal.
4
Make a well in the center of the dry mixture and add the buttermilk.
5
Stir the mixture until the buttermilk is fully incorporated.
6
Turn the dough out onto a lightly floured surface and knead carefully a couple of times.
7
To make the biscuits, pinch off a 3-inch ball of dough and mold a slightly rounded ball.
8
Place the biscuits onto an ungreased baking pan.
9
Bake for 15-18 minutes, or until the tops of the biscuits turn a light golden brown.
10
Remove from the oven and brush with melted butter.
456
kcal
Calories
21
g
Fat
59
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 1/2 cups all-purpose flour, 1/2 teaspoon salt, 1/4 teaspoon baking soda, 1 tablespoon baking powder, and more.
Yes, Buttermilk Cathead Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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