Appalachian Cat Head Buttermilk Biscuits with Blueberries
Every weekend I make Appalachian “cat head” buttermilk biscuits. Today I made two batches but added blueberries to one of them. Definitely keeping this in my recipe book
Biscuit Ingredients:
- 2 cups self-rising flour
- 1 tablespoon sugar (it makes them more flaky + golden + crisp)
- 1/3 cup shortening (Crisco)
- 1 1/2 cups buttermilk
- 1/2 to 1 cup of fresh or frozen blueberries (depending on your preference)
Makes 6 cat-head sized biscuits
Sauce:
- 1 cup powdered sugar
- 3 tablespoons milk (or more if not thin enough)
- 1/2 teaspoon vanilla
Directions:
- Mix Ingredients: Mix all biscuit ingredients. Do NOT over-mix; the less you handle the dough, the more tender and flaky the biscuit will be. TIP: Before you mix all of the ingredients together, do not first mix the Crisco and buttermilk separately from the dry ingredients. Someone did this before when making my biscuits and they didn’t turn out right.
- Prepare Skillet: Grease an iron skillet with Crisco. I like to sprinkle a small amount of sea salt on the skillet as well.
- Shape the Dough: Put a little bit of flour on a plate or in a bowl. Flour your hands, grab a handful of dough, and shape it. Do not flatten the top and bottom if you don’t want a hockey puck biscuit.
- Optional Touch: Melt unsalted butter and spread it on top of each biscuit. You can also sprinkle a small amount of sea salt on the top of the biscuits. This makes the biscuits deliciously buttery and salty.
- Bake: Bake at 450 degrees for 20 minutes.
