BUTTERMILK CATHEAD BISCUITS
In 'Sweet Auburn Desserts' by Sonya Jones; named such because they are as big as a cat's head.--4 inches wide.
Provided by ratherbeswimmin
Categories Breads
Time 1h3m
Yield 6 biscuits
Number Of Ingredients 7
Steps:
- Preheat the oven to 450°.
- In a mixing bowl, combine the flour, salt, baking soda, and baking powder.
- Cut in the shortening, using your fingers or a pastry cutter, until the flour mixture has the consistency of course-ground cornmeal.
- Make a well in the center of the dry mixture and add the buttermilk.
- Stir the mixture until the buttermilk is fully incorporated.
- Turn the dough out onto a lightly floured surface and knead carefully a couple of times.
- To make the biscuits, pinch off a 3-inch ball of dough and mold a slightly rounded ball.
- Place the biscuits onto an ungreased baking pan.
- Bake for 15-18 minutes, or until the tops of the biscuits turn a light golden brown.
- Remove from the oven and brush with melted butter.
Nutrition Facts : Calories 320.2, Fat 13.7, SaturatedFat 3.5, Cholesterol 1.6, Sodium 471.7, Carbohydrate 42.3, Fiber 1.4, Sugar 2.1, Protein 6.7
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