Southern "Cathead" Biscuits – a delicious recipe with white lily self-rising, buttermilk, cooking oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 450u00b0F
2
Measure 1 cup of buttermilk into liquid measuring cup. I use 3/4 cup whole milk with a splash of Heinz White Vinegar. Let sit a few minutes until you need it.
3
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.
4
Make a deep well and add the oil and buttermilk.
5
Stir gently until moistened. Sprinkle with even flour to allow handling of the dough.
6
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.
790
kcal
Calories
53
g
Fat
69
g
Carbs
10
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 3 ingredients. The key ingredients include: 3 cups white lily self-rising flour (I use unbleached), 1 cup buttermilk (I use 3/4 cup while milk and a splash of vinegar), 1/4 - 1/3 cup cooking oil.
Yes, Southern "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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