Old Fashioned Southern Cathead Biscuits
A towering, three-ingredient Appalachian breakfast classic featuring large, hand-shaped buttermilk biscuits nestled tightly in a round dish and baked until golden.
Ingredients
- 3 cups White Lily self-rising flour plus extra for dusting
- 1/2 cup cold vegetable shortening or lard
- 1.25 cups cold real southern buttermilk
- 2 tbsp unsalted butter melted (for brushing)
Instructions
- Preheat your oven to 450°F and thoroughly grease a 9-inch round glass pie dish with shortening or butter.
- Place the self-rising flour into a large mixing bowl and add the cold vegetable shortening.
- Work the shortening into the flour with your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces.
- Pour the cold buttermilk into the center and stir gently with a fork just until a soft, damp dough comes together.
- Turn out onto a heavily floured board, pat gently to a 1-inch thickness, and divide into 7 or 8 large portions.
- Shape each portion into a rustic round and arrange them tightly together in a circle inside the prepared glass dish.
- Bake for 15-18 minutes until puffed and golden brown across the top, then brush immediately with melted butter.
Notes
Never over-handle or heavily knead the dough, as keeping it light and shaggy is essential for a cloud-like texture. White Lily flour is strongly recommended due to its soft winter wheat composition which guarantees an authentic, high rise.
