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Buttermilk Cathead Biscuits

2 12 cups all-purpose flour
12 teaspoon salt
14 teaspoon baking soda
1 tablespoon baking powder
1 -1 12 cup buttermilk
6 tablespoons shortening
butter, melted, for brushing over biscuits


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.

Source: www.food.com